Baked Brandied Cranberries

Wonderful recipe but the sugar needed to be cut back (for my taste) - I used 1 cup in the baking and added 2 tbsp in the final stage. The Brandy really makes this recipe special. I served it with roast pork and everyone loved it and wanted the recipe I am glad that your neighbor gave you the recipe and that you shared it with us Thanks Cindi Additional comments 10 Oct 03 I cut the recipe inhalf and did not cut the brandy quite ib half, again kept the sugar back a bit too - perfect thanks again Cindi for an easy, tasty Cranberry sauce

I found this to be outstanding..will never buy store bought sauce again..used capt. morgan spiced rum instead of brandy and it added to the taste..also cut down on the amount of sugar as others suggested..

So easy and so good! I made 1/2 of the recipe and then made it into tarts (pie crust rolled thin, brushed with butter and sprinkled with sanding sugar- bake at 350). They were GREAT! I'll do this again and maybe put in some orange peel or some apples. Thanks for the recipe!

I just made this tonight, using three bags of cranberries and adjusting the amounts of other ingredients accordingly. It made exactly enough for six 4-oz gift jars and a Mason jar to take to my Mom's for Thanksgiving. I used a 10 X 15 Pyrex pan and made the mistake of cooking it for an hour, thinking I'd need more time for more cranberries; while it turned out fine, several berries had escaped my tight foil cover and made a mess in the oven. Next time I'll check on it earlier :). As Bergy suggested, I used a little less sugar, and I substituted a half cup brown sugar and half cup Splenda for one of the cups of granulated sugar. I did end up adding a bit more Splenda after the brandy, but it was nice to be able to adjust it to fit my taste. I also added just a tiny bit of salt and freshly ground pepper to add a savory aspect to the sweetness. The cranberries taste wonderful freshly made and I expect they will only improve, plus they look simply beautiful in the jars. I have a feeling this would also make a great topping for baked brie or a cream cheese spread with crackers. Thank you so much for this lovely recipe!!

I have been making the almost identical recipe for years. It keeps indefinitely in the refrig. I always have some available for chicken, pork, etc. I use a jelly roll pan so that the cranberries are in a single layer.