I saw a commercial the other day with a can of cranberry sauce as the main character. The mold of the can was perfect and the final parting shot was of a smooth uniform slice being carved off the gelatinous mess to the delight of all those around the table. It took all my strength not to hurl the remote through the television.
I love cranberry sauce, heck I use it as jelly spread over biscuits and toast. Of course any edible cranberry sauce is always made from real berries and has lumps and chunks in it as nature intended. Plus it’s easy to make, maybe not as easy as opening a can, but trust me the few minutes extra effort creates something you want to eat instead of on a dare.
Brandied Cranberry Sauce
- 4 cups fresh cranberries
- 1 ½ cups sugar
- ½ cup brandy
- ¼ fresh orange juice
- Zest from 1 orange
Heat oven to 300 degrees. Pour cranberries in a 9×13 baking dish. Mix in orange zest. Sprinkle sugar over evenly. Pour brandy and juice over evenly. Mix everything together until sugar dissolves. Bake for 1 hour until cranberries are soft. Remove from oven and roughly mash with ricer or fork. Pour into serving bowl and refrigerate until set, about 2 hours.