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This is a spicy variation on traditional cranberry sauce.

Source: Martha Stewart Living, November 1995



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How would you rate this recipe?
  • martharod315
    21 NOV, 2017
    Excellent recipe. The spices, the cognac and the orange juice make a delicious sauce, out of the ordinary.
  • joetofalo
    21 NOV, 2017
    I love this recipe. Prep time is about 5 minutes. Flavors are citrus and spicy. The cognac adds a subtle aroma. I highly recommend making this cranberry sauce.
  • Jon-San
    24 NOV, 2014
    I have been making this recipe every Thanksgiving since I saw it in the November 1995 (Number 34) issue of Martha Stewart Living magazine. (I still have the magazine!) It's always a hit!
  • MS12137482
    1 DEC, 2013
    Enjoyed greatly. Had to cook it longer than the directions said. Has a small kick to it too.
  • Betsycan
    23 DEC, 2010
    I varied this a wee bit because I had half cup of dried cranberries on hand (and I love the different textures of fresh and dried fruit) so I reduced the sugar a smidge. I used brandy instead of cognac because that's all I had on hand (and my 3 TBSP addition. I also increased the spice quantity in the sachet and I added a star anise. My husband pronounced it fabulous and the slightly spiced brandy flavor reminded him of mincemeat though this is not a sweet cranberry sauce.Delicious!
  • DownshiftingPOS
    18 DEC, 2008
    This is my favourite recipe and I also use Grand Marnier (or any orange based liqueur). I also add 1/4 cup. Three tablespoons just isn't enough. I don't put the spices in cheesecloth, I just let throw them in. It is the greatest cranberry sauce recipe. Don't forget to spread some on your bread for left-over turkey sandwiches - Yum, Yum.

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