Brandied Cranberries
Fresh cranberries soaked in a brown sugar syrup with cinnamon and brandy.
Pin Recipe
Servings :32 half oz
Calories: 23kcal
Equipment
- 16oz Mason Jar with Lid
Ingredients
- 1 cup Fresh Cranberries
- ½ cup Brown Sugar
- ½ cup Water
- 1 Cinnamon Stick
- ½ cup Brandy
Instructions
- In a small saucepan over medium heat add the water and brown sugar and cook gently until dissolved, stirring continuously
- Once the brown sugar is completely dissolved, add the cranberries to the pot cook for an additional 30 to 45 seconds (until just before the cranberries are going to or start to burst) - then remove from heat
- Place the cinnamon stick in a 16oz mason jar and add the brandy
- Remove the cranberries from the pot and add to the mason jar, then pour the brown sugar simple syrup over the cranberries until the jar is almost full (there may be a little more syrup than you need)
- Allow the jar to come to room temperature, then hand tighten the lid and gently shake the jar to ensure the syrup and brandy are mixed
- Place the jar in the fridge for at least 24 hours before using, gently shaking occasionally
Notes
The cranberries will be best after a couple of days. They should last in the fridge in an air tight container for about a month. The brandy simple syrup will make a great addition to any fall cocktail you're working on.
Nutrition
Calories: 23kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 7mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg
Tried this recipe?Mention @MapleBaconSomething or tag #maplebaconsomething!