Brandied Cranberries
Unlike the traditional cranberry sauce, this recipe is mouth-puckering tart! The cranberries take on a subtle complexity from the ginger and brandy. The optional walnuts add a crunchy texture and a nutty flavor, but slightly darken the bright taste of the fresh cranberries.
This can be made two or three days ahead and kept refrigerated.
Ingredients
2 12-ounce packages fresh cranberries, picked over and carefully washed
1/2 cup sugar (or less)
1/3 cup crystallized ginger, coarsely minced
1/4 cup brandy
1/2 cup walnuts, coarsely broken (optional)
Instructions
Heat oven to 350°F. In an 9" x 13" glass baking dish, combine cranberries and sugar. Stir to dissolve sugar. Cover with foil and bake for one hour. Cool slightly and stir in ginger, brandy, and optional walnuts.
Mix thoroughly. Place in serving dish and chill.