3 12-oz. packages fresh cranberries
3 c. sugar
1/2 c. brandy
Wash, drain well, and sort through cranberries. Place cranberries in a single layer on two lightly greased jelly roll pans. Pour sugar over the top. Cover tightly with foil. Bake at 350 degrees for 1 hour. Spoon into a large bowl and gently stir in brandy. Cool, then serve chilled or at room temperature in a cut glass bowl that will show off the jewel-like color and shine of the cranberries.
Will store in refrigerator up to 1 week.
Makes 5 cups.
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