Page 51 - Harrington Family Recipes

Brandied Cranberries

Serving Size : 24 Preparation Time :0:00
Categories : Sauces and Condiments

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups cranberries
2 cups sugar
6 tablespoons brandy

Place the cranberries and sugar in 9Xl3 cover tightly w/foil an bake one
hr. @ 350º . Distribute evenly between 3 one cup hot sterile jars and pour
2 T brandy over each. Seal. (You will hear the brandy sizzling as it sinks
through the cranberries.) A pet peeve of mine is not being able to buy 1
pound packages any more. It really messes up our favorite old recipes. A
12 oz package just doesn't do it for this recipe, but the rest can be used
to make muffins, or of couse, more brandied cranberries! For your own
holiday dinner, make a few days ahead and refrigerate. Happy Holiday
dining!

Source: "TOH Website"
S(Contributor): "mountainmomma"

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Per Serving (excluding unknown items): 81 Calories; trace Fat (0.4%
calories from fat); trace Protein; 19g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; trace Sodium. Exchanges: 0 Fruit; 1 Other Carbohydrates.

NOTES : Made this before Thanksgiving 2006. I had a partial jar
and kept tasting it. It tasted good, but strong brandy. I
said next time that I would use rum. However, on
Thanksgiving, it tasted wonderful with the cornbread
dressing.

LH – this recipe is so good, but make sure everyone can have
alcohol. I sometimes make one with, and one without, just in case

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