Brandied Cranberries are a boozy treat perfect for cocktails, dessert toppings and more! Great gift idea too.
I received an early Christmas gift of a vintage cookbook that had belonged to my Grandmother. My Grandfather had spent the bulk of his working career with Home Life Insurance of New York, living in Salt Lake City Utah and in San Francisco.
I was surprised to see it was published in 1980 and feel fairly confident many of the recipes were created decades before. Some tell tale signs like cans of soup in the middle of a cake recipe or lots of ingredients I’m sure that were viewed to be the latest rage at the time (e.g. jello mix, Bisquick and other ‘processed’ ingredients segueing between the era of whole food cooking and back to that today).
I immediately read the entire cookbook truly looking for the treasures I felt sure were there. I loved some of the titles like ‘Remarkable Cookies’ which only contained three ingredients, none of which I’d call ‘remarkable’. Something called ‘Andrew’s Fudgies’, which I felt was the worst example of recipe titling I’d ever read. I’ll leave it right there. I found a few things I wanted to share now and later.
When I stumbled upon Brandied Cranberries and the author, Millicent Kennedy’s exuberant reflection on how divine they were, I felt it was perfectly timed with the season. The recipe is simple, straight forward with wonderful flavors. There always seems to be a mad push this week before Christmas, with New Year’s celebrating hot on its heels so a delicious quick recipe with some panache seemed in order.
I had a bit of difficulty deciphering how Millicent served her cranberries from the description included in the book (which I’ve included). Once making and tasting it myself, I think there are a number of options. Immediately I thought to put it atop ice cream for a more elegant, holiday dessert (I used Ginger ice cream which was fantastic). And of course they made their way into a cocktail I fondly named ‘The Millicent’.
Millicent’s notes from the original recipe: ‘These cranberries are the ‘hit’ of every party. I have kept them in a refrigerator for a year – they go with everything but are especially nice during Christmas. I buy cranberries and freeze them so that I can make this for hostess gifts, etc. when cranberries are unavailable’
I changed Millicent’s recipe a smidge feeling adding some orange liqueur would be perfect with the brandy and cranberries. The original recipe called for 1 cup brandy only. She also calls to ‘serve in a pretty dish’ but I had trouble imagining eating them solo.
BRANDIED CRANBERRIES
Ingredients
Brandied Cranberries
- 1 pound fresh cranberries
- 2 cups granulated sugar
- 3/4 cup brandy
- 1/4 cup orange liqueur I used Citronage (Grand Marnier is another option)
THE MILLICENT Cocktail
- 1 small dining spoon Brandied Cranberries
- 1 1/2-2 ounces bourbon
- Bitter Lemon or Ginger ale
- Orange slice garnish
Instructions
Brandied Cranberries
- Preheat oven to 350 degrees.
Combine cranberries and sugar in a shallow baking pan allowing a single layer only. Bake for 1 hour. NOTE: Check every 15 minutes for sticking. During the last 30 minutes use a spatula to move cranberries around, mixing them with the melted sugar. Any patches of melted sugar can burn or harden.
- Remove from oven and pour in brandy and orange liqueur. Stir to completely combine as the mixture sizzles.
- Can be served at any temperature. Store in a sealed glass container in the refrigerator.
THE MILLICENT Cocktail
Place all ingredients in a small cocktail glass in the order listed using the Bitter Lemon or Ginger ale to fill glass to desirable level.
Make a quarter slice on the orange slice, twist and add to cocktail for flavor and garnish.
Recipe Notes
Recipe adapted from: Home on the Range Cookbook (Millicent Kennedy, Richmond VA)
Note on The Millicent Cocktail: I made this at room temperature though if desired it could be over ice or the bourbon could be shaken with crushed ice and strained before being added to the cocktail glass.
Wedged into the middle of the cookbook, as though someone snuck it in before the editor could weed it out with this little ditty. I think it’s a great litmus test for how well stocked your local Whole Foods meat department is.
Viviane Bauquet Farre says
Wow – decadent and delicious. Your dishware is a very classy means to serve this elegant accompaniment.
ping says
LOL!!! I really must check out my local supermarket for ready cut elephant meat, don't think I can last 2 months of butchering 😀 I was just looking for recipes to make with the fresh cranberries I have and didn't want the usual jam and relish and cookies. And all of a sudden, your post popped in and I just had to drool at it. Altho I'm most tempted to make them, my home folks aren't as alcoholic as I am (not really as bad as it sounds) and I'm wondering if I'll have to eat this all on my own … not complaining. I'm sure they taste as wonderful as they look.
Toni - Boulder Locavore says
Viviane: Thank you! I love recipes like this that are so simple yet produce such a wonderful (and in this case versatile) result. Happy Holidays!
Ping: These are boozey no question. If you are wanting to treat Auntie Choo and her girlfriends to 'Happy Time', this will do it! The elephant stew was very cheeky I thought.
Chrisitane: I too was unclear what the recipe would turn out to be before making it. I was so pleased. The cranberries still have structure, partially from the crystalizing sugar (which is soft). I wonder how Millicent served them originally. Also loved the 'they go with everything' reference as though they are a pair of black flats!
Baker Street: I agree and you are certainly welcome!
Brooks: I am just mad for these recipes. I started poking around with the address published in the cookbook and think I may have located Millicent through an obituary for her husband sadly. I'd guess she's now in her 90's. I will persevere to try to find her and pass this along. I'm not sure what she did with her cranberries originally but would guess it might have been a bit different. Hopefully she would not be put off that I folded them into a cocktail in her honor!
Carolyn says
Andrew's fudgies! *snort* But you picked a winner of a recipe, I may need to see if I can make a sugar free version. I love how you used these too.
All That I'm Eating says
Oh how festive! You've got my tastebuds going. Those cranberries look fantastic and I know I'm always going to get a sweet toothed surprise when I come round here! If I don't speak to you before, have a wonderful Christmas *cheers*
Christiane Potts says
Those cranberries look like jewels in that bowl. I'm amazed at how easy the recipe is for such glorious results. It's worth making the cranberries just to have them for that drink, too. I'm loving this recipe.
Oh, and the elephant stew; I snickered. A hare in the stew. Priceless.
Brooks Walker says
Toni, what a glorious gift! I love treasures like these as much as you do. One of the things I like about vintage recipes is their simplicity and convenience. Love the oven method for making the cranberries. And Millicent, wherever you are, cheers for the matching cocktail too!
Baker Street says
What a lovely idea! Simple and divine! Thanks for sharing! 🙂
Gursahiba @ Exquisite Niche says
Beautiful recipe! Gonna try out! Thanks for sharing!
Fresh Local and Best says
This is quite an interesting recipe. I love the dark color of cranberries, it's a beautiful addition to holiday cocktails.
Jennifurla says
this looks wonderful…LOVE LOVE the pics too.
A Thought For Food says
At first I was thinking, “What the heck am I going to do with brandied cranberries!?!” And then I saw the cocktail… oh that cocktail… now I must make these!
Toni (Boulder Locavore) says
Gursahiba: I hope you will try it. I think you'll be pleased!
Carolyn: Do let me know if you find a way to make them sugar free. They definitely have a unique consistency due to the sugar; almost preserves the outer structure. Would be curious to see if you can replacate that.
Jennifurla: Thank you!
All That I'm Eating: Happy Christmas to you as well! This has been the month of sweets and cocktails it seems!
Fresh Local and Best: I agree on the addition to holiday cocktails. I think once you've tasted them you'll find many ways to use them. They could really elevate several simple drinks I think. Happy Holidays!
A Food For Thought: I thought exactly the same thing Brian. When I read she served them in a pretty dish I could not visualize how people consumed them…until making them. Can think of several things to do with them now. Having some in the fridge gives way to spontaneous creation too!
Charlotte Julienne says
Your blog is fabulous and your photos are exquisite!
Barbara | Creative Culinary says
It's no secret I love cranberries and have 'sauced' them in more ways than one so these sound divine. Sort of roasted and sauced together; how could that be anything but good.
I have a lot of old cookbooks and they often offer evidence of recipe sharing…one of mine has that recipe for Elephant Stew. I forget about it and then chuckle every time I see it,including here!
Lizzy says
SO beautiful, Toni…your pictures are spectacular as always…and these brandied cranberries would be perfect to have in the fridge for the holidays!!!
Rachael says
Now that's getting into the Christmas spirit! Fabulous recipes, love to see new uses for cranberries, especially those involving alcohol…
With regard to the elephant stew; as a blue whales tongue weighs roughly the same as a medium sized elephant, do you think it would be an acceptable substitute?
Eliotseats says
I love vintage cookbooks but I did have a start when I saw yours was published in 1980. That makes me feel vintage as well. Thanks for posting these great recipes!
Toni (Boulder Locavore) says
Lizzy: Thank you so much! I DO now have stash in my fridge for the holidays. I highly recommend it!
Charlotte: Thank you so much! I'm humbled.
Barb: You are right about these being sauced and roasted. I thought they might come out more like relish (mushed) but the sugar holds their structure some.
Rachel: Clever girl! I'm always one to encourage experimentation with one's cooking. I think if you have access to a Blue Whale tongue; go for it! Just please don't pass along my blog address to PETA when they knock on your door!
Karen: Thank you for your generous remarks! I'm so happy you found me too and hope you'll find some things you like.
Eliotseats: Before you consider jumping from a bridge I will say I REALLY think these recipes are much older than the date of 1980. I was really surprised to see that date. My guess is these have been floating about and someone put them in this book much later. I've done some poking around and think I may have found the original author of the cranberry recipe. If so she's in her mid 90's. That most likely pre-dates the recipe decades before 1980.
Karen (Back Road Journal) says
So happy that I discovered your blog. Great photos to go along with your recipes. I can't wait to give these two a try.
Karen says
I love the pics you took of your finished cranberries. Mine fell apart on the baking sheet in the first 15 minutes, even though I was careful with my initial stirring. Maybe it's because my cranberries were organic and also a little soft from hanging out in the fridge too long? The taste is lovely tho!
Toni (Boulder Locavore) says
Hi Karen: Mine too were organic so I'm not sure what might have happened. When you said they 'fell apart' could you better describe that so I might brainstorm with you? I frankly had no idea what to expect thinking they come out like mush. I think the sugar ended up providing some structure since it provided almost a thin, firm coating. You could see from my photo what they looked like out of the oven. I'm glad at least they were good tasting! Hopefully however you used them they were well enjoyed. Happy Holidays!
Peggy says
I actually just happened to have stocked up on cranberries this morning so this would be perfect! Looks amazing =)
thedustybaker.com says
I love EVERYTHING about this post.
SweetSugarBelle says
YOu got my attention with this! YUM YUM YUM. I love the combination of orange and cranberry!
PolaM says
Boozy! And super tasty I bet! great job!
Lorie says
Made you’re cranberries, had to watch the sugar not to burn it. Very good, different, love that it will last so long in the fridge. Made the cocktail must admit did add ice that was good for a winter, or holiday drink. Thanks for something new and easy!