Brandied Cranberries

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.

5 from 5 votes

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BRANDIED CRANBERRIES

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.

Course Condiment

Cuisine American

Keyword brandied cranberries, how to make brandied cranberries

Prep Time 5 minutes

Cook Time 1 hour

Total Time 1 hour 5 minutes

Servings 8

Calories 294 kcal

Author Toni Dash

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

1. Preheat oven to 350 degrees.

2. 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.

   
3. Remove from oven and pour in brandy and orange liqueur.    Stir to completely combine as the mixture sizzles.
4. Can be served at any temperature.  Store in a sealed glass container in the refrigerator.

THE MILLICENT Cocktail

1. 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.  

2. 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.

Nutrition Facts

BRANDIED CRANBERRIES

Amount Per Serving

Calories 294

% Daily Value*

Fat 0g0%

Saturated Fat 0g0%

Cholesterol 0mg0%

Sodium 2mg0%

Potassium 48mg1%

Carbohydrates 59g20%

Fiber 2g8%

Sugar 54g60%

Protein 0g0%

Vitamin A 35IU1%

Vitamin C 7.5mg9%

Calcium 5mg1%

Iron 0.2mg1%

* Percent Daily Values are based on a 2000 calorie diet.

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.