Cranberry sauce is one of my favorite things to make for Thanksgiving. I love the colors, aroma, and the sight and sound of the berries popping and cooking into a compote. It’s the perfect thing to make in advance too, as it lasts for at least a week.
Cranberry Sauce with Orange and Cognac
makes about 2 cups
- one 12-ounce bag fresh cranberries
- ⅔ cup brown sugar or honey or some of each
- 1 orange, zested and juiced
- 2–3 tablespoons Cognac (or Bourbon or Grand Marnier) optional
- 1 cinnamon stick, about 2 inches
- 6 black peppercorns
- 4 cloves
- 3 allspice
Rinse cranberries, pick out and discard any bad ones, and put the rest in a heavy bottomed saucepan. Add sugar/honey, orange zest and juice, and Cognac (if you wish). Bundle the spices in a small square of cheesecloth tied with a piece of kitchen string and add to the cranberries.
Bring pot to boil over moderate heat. Lower heat to maintain a gentle simmer and cook 15–20 minutes, stirring occasionally. Remove and compost/discard bundle of spices. Let cool and store in covered container in the refrigerator.