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Sauce, Cranberry, Pinecrest Committee (P, KLP, TNT)
Source: Jan Roberts-Dominguez
Yield: 2-1/2 cups

3-3/4 cups (1 12-ounce bag) whole fresh cranberries
1-1/2 cups firmly packed brown sugar
1/2 cup water
Juice and grated zest of 1 orange (about 1/2 cup juice)
1/3 cup brandy
1/3 cup raisins
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Combine cranberries, brown sugar, water, orange juice, and zest, brandy, raisins, cinnamon, and nutmeg in a large saucepan. Bring mixture to a boil, reduce heat and simmer gently for 10 to 15 minutes (the foam will subside and the liquid will thicken and turn glossy).

Remove from heat and let sit at least 15 minutes before serving. Serve warm or chilled. May be prepared up to 1 month ahead (store in refrigerator).

Poster's Notes:
Just wanted to share this fast and delicious recipe for cranberry sauce. It can be made weeks ahead of the holiday and refrigerated.

I added 1/2 teaspoon vanilla, used Kirschwasser (cherry brandy) and used currants thinking I didn't have any raisins in my pantry. When I discovered I had raisins, I added some raisins, too. Also used less brown sugar than the recipe called for. I made it ahead and served it chilled. Everyone loved it!

Posted by Steve & Marilyn Kerman

Nutritional Info Per Serving: N/A