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.


  • Preparation Time: 00:10
  • Cook Time: 00:30
  • Cuisine: American
  • Servings: 6


  • 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


  • 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.