Just after the last holiday season I came across this cranberry sauce recipe on the blog, “Two Frog Home” (written near Flat Head Lake area in Montana). I have been saving the link for this season. It is even better than it sounds. I only made half a batch, I should have made the whole batch!
Here is the original post: Brandied Cranberry Sauce
A three quart pan was large enough for half a recipe. Sterilize the jars and lids, start the water bath canner, then start your sauce.
- 18 ounces organic cranberries
- 2 and a half cups of sugar
- 2 cups of water
- 10 whole allspice, 8 whole cloves
- 3 cinnamon sticks (about 7.5 to 8 inches total)
- 1 cup apple brandy (American made Apple Jack is cheaper and better than the French types)
The sugar, water and berries go into the pan. Add the cinnamon sticks. Put the whole allspice and cloves into a tea ball to steep in the sauce as it cooks. (the wire hanging from the meat fork is a tea ball with my spice).
Bring the mix to a boil. It only needs occasional stirring.
You can see in the corner of this picture, a blue and white bowl of the foam that has been skimmed from the sauce. It isn’t pretty in a jar but it is just as good tasting. Let the sauce cook at a rolling boil for 10 minutes while the cranberries pop and soften.
Add the cup of brandy and return the sauce to a boil.
Once the sauce is boiling, turn off the heat, remove the tea ball of spices and the cinnamon sticks.
Pour the hot cranberry sauce into hot, sterilized jars.
Process in a boiling water bath for 15 minutes (adjusting for altitude). You should get 6 half-pint jars and enough foamy sauce to have a nice taste of the sauce while you wait for all the lids to pop and the jars to cool.
I fully intend to try this on thick vanilla greek yogurt, not quite the same as home-made goat yogurt that Kathie of Two Frog Home recommends. I also like it with TJ’s creamy goat cheese on a baguette. Nice in a lunch bucket. Cream cheese, turkey sandwiches will also be awesome with this sauce. It is probably a good reason to go to the trouble of making mashed potatoes…… thanks Kathie!