Brandied Cranberries are a boozy treat perfect for cocktails, dessert toppings and more! Great gift idea too.
Brandied Cranberries are easy to make and can be used in many ways.
These boozy berries are delicious and make great gifts too.
They are an old school treat!
Brandied Cranberries – a Vintage Recipe
I originally discovered this recipe in an old self-published cookbook when scouring for interesting recipes that may have been left by the wayside.
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.
This note was included at the end of 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 don’t fully agree with Millicent about storing them for a year.
A Recipe Update
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 like a snack.
Recipe Ingredients + Notes
Fresh Cranberries. Though the recipe is made with fresh cranberries, frozen/thawed cranberries can be used in a pinch too.
I buy bags of cranberries every fall and keep them in the freezer for year round cranberry baking and recipes. There are store brands of frozen cranberries too.
Granulated Sugar. The sugar melts when cooking with the cranberries. It coats them and help preserve them too.
Brandy. The star ingredient! You don’t need the most expensive brandy for a recipe like this. Select something with good flavor that’s moderately priced.
Orange Liqueur. I added this ingredient to the original recipe because orange, brandy and cranberry flavors all taste wonderful together.
How to Make Brandied Cranberries – Step-by-Step
STEP 1. Heat the Oven.
Preheat the oven to 350 degrees F.
STEP 2. Prepare and Bake the Cranberries.
Arrange the cranberries in a single layer in a rimmed baking sheet (photo 1).
Combine with the sugar (photos 2-3).
Bake for 1 hour checking every 15 minutes to ensure they are not sticking to the baking sheet.
In the last 30 minutes use a spatula to move them around on the pan mixing them with the melting sugar.
STEP 3. Finishing the Cranberries.
Remove from the oven. Pour on the brandy and orange liqueur (photo 4).
Stir to mix (the cranberries will sizzle in the pan; this is normal).
How to Use Them
Brandied Cranberries are more of a garnish or topping making the possibilities endless!
Here are some favorite ideas:
On top of Ice Cream (we served them on top of homemade Ginger ice cream!)
In Cocktails. Try them in classic Eggnog, Gingerbread Brandy Milk Punch or the Millicent Cocktail (in the recipe card below) developed in honor of the original recipe owner.
Add them on top of a cake or pie. Eggnog Pie or Sour Cream Raisin Pie would be a perfect choice!
How to Store
Store in an airtight container in the refrigerator for up to 1-2 weeks.
More Recipes You’ll Love!
- Homemade Pear-Infused Brandy
- New Orleans Brandy Milk Punch
- Green Garlic Baby Leek Potato Soup with Brandy
- Spicy Jalapeno Cranberry Sauce
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Recipe
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.
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.
Gursahiba @ Exquisite Niche says
Beautiful recipe! Gonna try out! Thanks for sharing!
Baker Street says
What a lovely idea! Simple and divine! Thanks for sharing! 🙂
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!
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.
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*
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.
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!
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.
Viviane Bauquet Farre says
Wow – decadent and delicious. Your dishware is a very classy means to serve this elegant accompaniment.