Brandied Cranberry Sauce
By Paula Deen
JUMP TO RECIPE
Featured in:
Cooking with Paula Deen Magazine
Difficulty: Easy
Prep time: 10 minutes
Cook time: 30 minutes
Servings: 8 to 10
Ingredients
- 2 (12-ounce) packages fresh cranberries
- 1½ cups firmly packed brown sugar
- 1 cup water
- ½ cup fresh orange juice
- ½ teaspoon cinnamon
- ⅛ teaspoon ground mace
- ⅛ teaspoon ground cardamom
- 2 tablespoons brandy, optional
Directions
In a medium saucepan, combine cranberries, next 6 ingredients, and if desired, brandy. Bring to a boil over medium-high heat. Reduce heat, and simmer, stirring occasionally, for 25 to 30 minutes or until berries burst and sauce thickens. Store in an airtight container in refrigerator up to 3 days.
Cook’s Note: Bourbon may be substituted for brandy.