Brandied Cranberry Sauce
Inspired by my love for the Old Fashioned cocktail, this Brandied Cranberry Sauce is bursting with orange, cinnamon, and rich brown sugar flavor! Swapping in brandy for bourbon is a nod to the classic Wisconsin old fashioned and adds the perfect sweet flavor without being overly boozy.Skip the canned stuff and make your cranberry sauce homemade--you won't regret it!
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Makes: 10 servings
Ingredients
- 3/4 cup brandy
- 1 small orange
- 1 cinnamon stick
- 1/3 cup water
- 1 cup brown sugar
- 12 oz fresh cranberries, divided
- 15 dashes angostura bitters
- 1/2 teaspoon kosher salt
Instructions
- Infuse the brandy. Use a sharp peeler to peel the orange (just the skin and not any of the white pith). Add the brandy, orange peel, and cinnamon stick to a small saucepan. Reduce brandy, orange peel, and cinnamon stick for 5-7 minutes over medium heat. This cooks out some of the alcohol.
- Cook the cranberries. Discard the cinnamon stick and orange orange peel. Add the water, brown sugar, all but 1/2 cup of the cranberries, bitters, salt and simmer on low til thick.
- Finish the sauce. Stir in the last 1/2 cup of cranberries at the end and remove from the heat.
Storage
- Cool to room temperature and store in an airtight container in the fridge for up to 7 days. Or, freeze in a freezer-safe ziplock bag for up to 3 months.
Nutrition
Calories: 142kcalCarbohydrates: 26gProtein: 0.2gFat: 0.05gSaturated Fat: 0.004gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.01gSodium: 124mgPotassium: 58mgFiber: 1gSugar: 23gVitamin A: 21IUVitamin C: 5mgCalcium: 25mgIron: 0.3mg
