Cranberry Sauce with Cognac

Makes 1 1/4 cups

This is a spicy variation on traditional cranberry sauce.


  • 2 cups fresh or defrosted frozen cranberries

  • 3 tablespoons Cognac

  • 1 cup packed light-brown sugar

  • ¼ cup fresh orange juice

  • 3 whole allspice berries

  • 2 whole cloves

  • 4 whole black peppercorns

  • ½ teaspoon crushed red-pepper flakes

  • Cinnamon stick (1/2-inch piece)


  1. In a medium saucepan, combine cranberries, Cognac, sugar, and orange juice. Place allspice, cloves, peppercorns, red-pepper flakes, and cinnamon stick in a double layer of cheesecloth; bundle it up, tie with kitchen string, and add to saucepan.

  2. Bring mixture to a boil. Reduce heat to a simmer, and cook, stirring often, until syrupy, 15 to 20 minutes. Discard bundle, and transfer mixture to a bowl, let cool, and refrigerate until needed.

Related Articles