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Baked Cranberry Sauce

Reviewed: Nov. 21, 2006
A few people are concerned about the brandy being too strong. To rectify this one might add the brandy to the baking dish about 10 minutes before removal from oven. The alcohol will while the brandy taste is preserved. Bon appetit.
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Michelle's Famous Washed Cranberry Sauce

Reviewed: Nov. 14, 2006
This is really the very basic of cranberry sauce recipes. Like other reviewers, I use half the fluid as orange juice (fresh), but also (all the following by "taste") add the zest of the squeezed orange. I add a little cinnamon and ginger, and depending on the company, perhaps a jigger of bourbon (added while simmering the cranberry "plus" so that the aclohol boils off) or port. (I prefer the bourbon.) When kept in the fridge it is terrific days later! Oh, I always use two bags of cranberry instead of one. As Jane Marple said, "I cannot resist my own cooking" (though others might!). Happy Holidays to all.
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