Sunday, November 07, 2010

Baked Cranberry Sauce

My Mom makes the best homemade cranberry sauce at Thanksgiving, seriously, people rave about it.  For some reason I always thought it was some long involved process that I would never have the patience for... something similar to making preserves and canning them (I know... not that hard, but just can't bring myself to do it!).

Last Thanksgiving was my first shot at hosting the day as my Mom had to work.  Granted I didn't have a houseful of people coming (that would be done at my Mom's the next day), but I wanted to make a good show of it... and as my children informed me, it just wouldn't be Thanksgiving without homemade cranberry sauce.  Believe me, I considered buying a few cans of the whole berry stuff and faking it, even thought about begging my Mom to make a little extra for me. Then I put on my big girl pants and Googled it.... really??  that's IT?  You're kidding.  ---- Nope.  This is really all there is to it.  My Mom got a good chuckle out of me thinking it was some big secret project she did every year too...  so maybe you can make someone think this is your big secret project this year.   Enjoy! :)

1 (12- ounce) bag fresh cranberries
1 cup sugar
1/4 cup brown sugar
1/4 cup brandy
pinch of cinnamon

Combine the cranberries, sugars, and cinnamon in a 2 qt backing dish and cover with foil and bake for 1 hour at 350º. Remove the cover and stir to make sure there's no undissolved sugar. Return to the oven, uncovered and bake for about 5 to 10 more minutes, or until the cranberries are soft and sauce has thickened to a syrupy consistency. Remove from the oven and stir in brandy. Allow to cool and then refrigerate for at least 1 hour, preferably overnight before serving.

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