Rebecca's Brandied Cranberry & Orange Sauce
- 1 12-ounce bag of fresh cranberries
- ¾ c. brown sugar (you can adjust this to taste later)
- 1 cinnamon stick (3” +/-)
- Zest of 1 lemon
- 3 Oranges (zest & juice one reserve the other two)
- 2T Brandy
- 1T Cointreau (or 1 t. orange extract)
- Scant pinch of salt
- ½ c walnuts
Bring to a boil and boil for 7-10 minutes until all of the cranberries have popped. Stir in the salt and taste for sweetness. If you want to add more sugar do it while the sauce is warm so that it dissolves completely. Leave the cinnamon stick in while the sauce cools. Chill the finished sauce.
|Boil until all berries have burst...|
|...and the sauce thickens|
- Serve with fresh Chevre cheese. The combination is marvelous. It is worthwhile to seek out a local source for chevre. The taste is remarkably different and much better than what is sold pre-packaged in the grocery store.
- Serve alongside an open-faced chicken and brie melt (leftover Sage Pesto Chicken is marvelous when sliced, topped with brie and broiled to perfection) with a salad of leafy greens, apple and walnut tossed lightly with your favorite homemade vinaigrette.
- Create scrumptious cranberry-orange vinaigrette for a leafy green salad by adding one or two tablespoons of brandied cranberry sauce to your standard go-to vinaigrette recipe.