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READY IN ABOUT 1¼ hrs

Baked Cranberry Sauce

Read Reviews (44)

"This brandy baked cranberry sauce is simply delicious." — Marion

Ingredients Edit and Save

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Sugar and Sweeteners

Original recipe makes 16 servings Change Servings

4 cups fresh cranberries
2 cups white sugar

1/3 cup brandy

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Directions

Preheat oven to 300 degrees F (150 degrees C).
In a baking dish, mix the cranberries and sugar.
Bake 1 hour in the preheated oven, stirring often. Mix in the brandy to serve.

Kitchen-Friendly View

PREP 5 mins
COOK 1 hr
READY IN 1 hr 5 mins

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Great recipe, I've made this sauce for nearly 20 years as soon as I find the berries in the market. Packed into sterile jars, it's great to share during the upcoming holidays. Be sure to cover, the heavier the pan - the better, and I add chopped navel orange peel, which candies somewhat. The brandy should be added when it's hot and just finished baking. Don't stir, just pour over the top. The alcohol evaporates off and the berries plump up with the syrup from the liquid. Don't double the recipe, make it twice. Enjoy & share!

—karen

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Most Helpful Critical Review

Oct 20, 2004

I could not figure this out. All the sugar dried and hardened like cement on bottom of casserole dish. Would like to try again...need some advice.

—JENJA

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59 Ratings

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Oct 09, 2003

This recipe was easy to make and it tasted great. Since I'm not a big fan of alcohol(and I had kids over for dinner and didn't want to get them buzz), I used 1/3 cup of apple juice and 1 tablespoon of brandy and it turned out just right

—SLANT82

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Dec 20, 2002

Homerun!!! This recipe is YUMMY and EASY!!! Everytime I take it somewhere, people ask for the recipe. I made this sauce as well as the brandied orange cranberry sauce from allrecipes.com and this one was the overwhelming favorite....and so much easier to make. This will be my standard cranberry sauce from now on.

—aeposey

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Dec 05, 2003

Love love love this recipe...very good...highly recommended

—MICKYO

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Nov 16, 2007

I absolutely love this recipe! It has become a tradition for Thanksgiving and Christmas. Unique and so simple. I love the addition of brandy. It's quite sweet so I cut back on the sugar by 1/2 cup.

—CAROLSIEPKA

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Dec 17, 2003

So easy and delicious. I substituted Splenda for Sugar and 1/3 c. apple juice + 1 oz. cherry brandy (kirchwasser) for the brandy. AND I made it the night before Thanksgiving. It was the perfect blend of tart and sweet.

—MOMS2398

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Nov 29, 2010

I like the simplicity of this recipe- throw everything in a pan in the oven and stir a lot. I decreased the sugar because I like the tart taste, and left out the brandy because one of my guests dislikes the taste of alcohol in food. In its place, I used a little bit of lime extract about halfway through the baking process. The simplicity and flavor were great, my only issue was that its so hard to clean the dish afterwards because all the sugar bakes (crystallizes) onto the sides. Next time I will probably try all the same ingredients but just do it on the stove at a lower heat for a longer time and see if that works any better.

—evenstareleni

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Nutrition

Calories
124 kcal
6%

Carbohydrates
28.4 g
9%

Cholesterol
0 mg
0%

Fat
0 g
< 1%

Fiber
1.3 g
5%

Protein
0.1 g
< 1%

Sodium
< 1 mg
< 1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Baked Cranberry Sauce

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 124
Calories from Fat: < 1

% Daily Value *
Total Fat 0g < 1 %
Saturated Fat 0g < 1 %
Cholesterol 0mg 0 %
Sodium < 1mg < 1 %
Potassium 24mg < 1 %
Total Carbohydrates 28.4g 9 %
Dietary Fiber 1.3g 5 %
Protein 0.1g < 1 %
Sugars 26.1g
Vitamin A < 1 %
Vitamin C 6 %
Calcium < 1 %
Iron < 1 %
** Thiamin < 1 %
Niacin < 1 %
Vitamin B6 < 1 %
Magnesium < 1 %
Folate < 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.