I like cranberry sauce quite a bit. I especially like a few tablespoons in my homemade goat yogurt. I bought several bags of cranberries when they were on sale around Thanksgiving and froze them. Over the weekend I got around to making and canning up some sauce. And not just any cranberry sauce – a brandied version.
Brandied Cranberry Sauce
- 36 ounces Cranberries
- 5 Cups Sugar
- 4 Cups Water
- 20 Whole Allspice
- 15 Whole Cloves
- 5 Whole Cinnamon Sticks (each about 3″ long)
- 2 Cups Apple Brandy or Apple Liqueur (I used a homemade version but store-bought will work)
Put the allspice & cloves into a spice ball or make a spice bag out of muslin for them. Combine water, cranberries, and sugar in a heavy pot. Toss in the spice ball/bag and cinnamon sticks. Bring the mixture to boil, stirring occasionally. As the cranberries begin popping, scrape off any foam just like you would in making jam. After the majority of the cranberries pop, about 10 minutes into the boiling process, add the brandy and return to a boil. Remove the cinnamon sticks and spice ball.
Pour the hot mixture into hot sterilized jars. Process in a boiling water bath for 15 minutes, adjusting for altitude.
Makes 12 half-pint jars.