Best Brandied Cranberries Recipes

BAKED BRANDIED CRANBERRIES

Steps:

• Place the cranberries in a glass 13x9x2-inch baking dish.
• Cover the cranberries with the 2 cups of sugar, but do not stir.
• Cover baking dish tightly with aluminum foil.
• Bake 50-55 minutes in a 350º oven; until the cranberries burst.
• Remove baking dish from the oven.
• Remove the foil and stir.
• Let stand 10 minutes, then drizzle with the brandy.
• Stir in the 1/3 cup of sugar.
• Cool to room temperature; then refrigerate.

BRANDIED DRIED CRANBERRIES AND CHERRIES

Steps:

• In a small saucepan simmer all ingredients except brandy, stirring,
• 5 minutes, and remove pan from heat. Stir in brandy and cool. Brandied fruits may be made 2 days ahead and chilled, covered. Bring brandied fruits to room temperature before serving.

BRANDIED CRANBERRIES

Steps:

• 1.Sprinkle sugar over cranberries in an oven-proof dish. Cover and place in a 250' oven for 1 hour. 2.Remove and pour in brandy. Recover skillet for 5 minutes. Serve Warm.

BRANDIED CRANBERRIES

Steps:

• 1. Rinse cranberries with water in strainer, drain water off, and pour cranberries evenly into a 13" x 9" baking dish.
• 2. Add 2 cups sugar, 1 tsp cinnamon, 1/3 cup brandy to cranberries.
• 3. Wash orange, then cut the orange peel into 1/8"-1/4" strips, peeling off the orange peel and adding the peels to cranberry mix. Then squeeze the juice out of the orange into the cranberry mix. Discard the orange pulp. Mix all together thoroughly.
• 4. Cover baking dish with foil and bake cranberry mixture in 325 degree oven for 1 hour. Berries will burst open and make more juice as they bake.
• 5. Remove from oven and remove foil. Stir into the hot cranberry mixture the 1 tab of brandy and 1-2 tsp of Grand Marnier or Cointreau. Let sit uncovered at room temperature for at least 1 hour. Juices will thicken. Transfer to pretty glass serving dish. Enjoy!
• 6. P.S. Leaving the orange peels in when you put it on the table makes the dish look pretty, but don't eat the peels. You can remove the orange peels if you wish before serving.

ICE-CREAM BOMBES WITH BRANDIED DRIED CRANBERRIES AND CHERRIES

Steps:

• With scissors carefully cut through rims of cups and cut evenly around each cup to create a 2 3/4-inch-deep cup.
• In a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate, stirring until smooth, and remove double boiler or pan from heat. With a small pastry brush, lightly coat insides of cups with chocolate just to cover and on a tray freeze cups, right side up, until chocolate is firm, about 3 minutes. Add more coats of chocolate in same manner until an 1/8-inch-thick chocolate coating is formed inside each cup.
• Spoon about 2 heaping tablespoons ice cream into bottom of each cup, smoothing surface with the back of a long-handled small metal spoon. Freeze cups until firm, about 30 minutes. Top ice cream in each cup evenly with 1 heaping tablespoon caramel sauce and sprinkle evenly with 1 tablespoon ground praline. Freeze cups 15 minutes. Top praline in each cup with a scant 1/4 cup ice cream, filling just to rim and smoothing with a spatula. Freeze cups until ice cream is frozen hard, about 1 hour. Ice-cream bombes may be prepared up to this point 5 days ahead and kept frozen, covered, in plastic cups.
• To unmold bombes, carefully tear rim of each cup and continue tearing to remove cup. Ice-cream bombes may be unmolded 4 hours ahead and kept frozen, wrapped in plastic wrap.
• Arrange bombes, ice-cream sides down, on each of 6 dessert plates. Spoon brandied dried fruit over and around bombes and garnish with praline shards.

BRANDIED CRANBERRIES WITH WALNUTS

Steps:

• Preheat oven to 350°F.
• Sort through cranberries and discard any that are soft or decayed.
• Mix cranberries, sugar, brandy, and orange zest in a Pyrex baking dish.
• Bake, covered, for one hour.
• While the cranberries are roasting, toast the walnuts in a medium-heat iron skillet, on the stove top, stirring constantly, until fragrant ~ be careful not to burn them!
• Stir toasted walnuts into hot roasted cranberries.
• Makes approximately 3 cups. Chill up to one week.

BAKED BRANDIED CRANBERRIES

Steps:

• Heat oven to 350. in 1 1/2 quart casserole, combine all ingredients. Mix well and cover. Bake at 350 for 20 minutes. Uncover, stir. Bake uncovered for an additional 30 to 40 minutes or until cranberries pop and mixture is slightly thickened. serve warm or cold.

BAKED BRIE WITH BRANDIED CRANBERRIES

Steps:

• *Place a 4-5 ounce brie in center of thawed puff pastry sheet. Spoon half of branded cranberries atop brie. Bring corners of pastry to middle of brie; twist into knot. Press seams to seal. Preheat oven to 400 degree. Brush pastry with a mixture of egg and milk or water. Bake in oven to table dish for 20-25 minutes, until pastry is puffed and pale brown. Let stand 10-20 minutes. Serve with toast or crackers. BRANDIED CRANBERRIES: Combine 12 ounce bag cranberries, 1 1/2 cup sugar, 2 tsp. shredded orange peel, `1/4 cup orange juice, and 2 Tbsp. Brandy. Bring to boil; reduce heat. Simmer for 20 minutes. Cool before using.

MARIAN'S MICROWAVE BRANDIED CRANBERRIES

Steps:

• In a 2 qt.
• pyrex measuring cup or microwave safe container, stir in rinsed berries and sugar.
• Cover with vented plastic wrap.
• Cook on high for 12 minutes.
• Stir in 1/4 cup brandy and 1/4 cup more sugar.
• Serve hot or cold.