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Clear bowl with whole cranberry sauce sits on a dark marble table with fresh cranberries and cinnamon sticks. Also shown is a yellow plate with turkey, mashed potatoes, gravy, brussel sprouts, and cranberry sauce
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Kevin's Brandied Cranberry Sauce

Whole cranberry sauce recipe with brandy and citrus undertones.
Prep Time5 minutes
Cook Time15 minutes
Cooling Time in Refrigerator1 hour
Course: Sauce, Side Dish
Cuisine: American
Keyword: cranberry, holiday, Sauce, side dish, Thanksgiving
Servings: 8
Author: Stacie Casella-Kilroy

Ingredients

  • 1 12 oz bag Fresh Cranberries
  • 3/4 Cup Fresh Squeezed (or no sugar added) Orange Juice
  • 3 Tbsp Brandy
  • 2/3 Cup Coconut Sugar
  • 1-1/2 tsp Orange Zest
  • 1 tsp Vanilla Extract
  • 1/4 tsp Ground Cinnamon
  • 1/8 tsp Kosher Salt

Instructions

  • If using fresh orange juice, zest one orange prior to cutting and juicing.
  • Place all ingredients in a saucepan and simmer 15-20 minutes until it thickens.
  • Cranberries will begin to "pop" when they heat up. If there are whole cranberries remaining, use the back of a spatula to split them.
  • Allow cranberries to cool on stove top for 20 minutes after cooking is completed.
  • Place cranberry sauce in a covered container and store in refrigerator up to 7 days.
  • Allow to come to room temperature prior to serving.