- Author: Kathy Jeffery
Cranberry Continental
This recipe is from my Grandma Florence (who isn’t really my grandma at all, but a beloved family member who is no longer with us). Our family has been making it for decades. It is a staple at our holiday table and has been known to convert cranberry haters to cranberry fans. It also has a great shelf life (seriously, it seems to last forever—maybe it’s the brandy?) and pairs wonderfully with leftover turkey in sandwiches.
Details
- Preparation Time: 00:10
- Cook Time: 00:30
- Cuisine: American
- Servings: 6
Ingredients
- 4 cups of fresh cranberries (you’ll need two bags but won’t use all of the contents)
- 1 large orange (dice fairly small, including the rind; discard ends)
- 1 cinnamon stick
- 3 cloves
- ½ cup of water (adjust for proper consistency as needed during cook time)
- 2 cups of granulated sugar
- ½ cup brandy
Preparation
- 1Cook orange, cinnamon stick, cloves and water for approximately 10 minutes. (Add additional water if needed/mixture looks dry.)
- 2Add sugar and cranberries. Cook until cranberries pop.
- 3Remove from heat and add brandy.
- 4Allow to cool and store in glass jar in refrigerator.
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