Happy Thanksgiving!! This drunken cranberry sauce recipe is from my mom, who got it from my grandma’s sister, Tia Maria. This is the first year I am not spending Thanksgiving with my family, so she thought it would cheer me up! I made it this morning for our dinner tonight. Did you already guess the secret ingredient? It’s a little shot of brandy. This is the most flavorful cranberry sauce I have ever had, I love it so much. If it is too tart, you can always keep adding more sugar. This cranberry sauce is especially good the next morning on a bread roll for breakfast, and keeps as jam for a couple of days in the refrigerator.
I wish you and your family a Happy Thanksgiving, and hope you are all enjoying a delicious meal today!
- 8-oz fresh organic cranberries
- 2 tbsp water
- ⅔ cup granulated sugar
- 1 orange peel
- ½ cinnamon stick
- 2 tbsp brandy
- Add cranberries and water to a saucepot over low heat.
- Add the sugar, orange peel and cinnamon stick, and continue to heat on low for 10 minutes, stirring occasionally.
- Turn up the heat to medium for 5 minutes and stir.
- If most of the cranberries have burst, turn off the heat and stir in the brandy.
- Cool to room temperature before serving.