This version of classic cranberry sauce was created by one of our readers, Anna Baranowski, said the editors of Saveur. A Polish immigrant to the U.S., she uses brandy to add depth and peppercorns to balance the tart flavor.
14-ounce package fresh or thawed frozen cranberries
1½ cups packed light brown sugar
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½ cup fresh orange juice
1⁄3 cup Grand Marnier (or Cointreau)
8 whole black peppercorns
6 whole allspice berries
5 whole cloves
One 2-inch stick cinnamon, broken in half
Heat cranberries, sugar, orange juice, Grand Marnier in 2-quart saucepan over medium heat. Place peppercorns, allspice, cloves, cinnamon in piece of cheesecloth; tie ends with kitchen twine; add spice bundle to cranberry mixture. Cook, stirring often, until cranberries soften and mixture thickens, 25–30 minutes. Transfer to medium bowl; refrigerate at least 1 hour to let flavors meld. Discard spice bundle; stir before serving. Serves 6.
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