A cranberry sauce with plenty of bite
Brandy adds depth, while peppercorns balance the tart flavor.
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 cranberries1½ cups packed light brown sugar½ cup fresh orange juice1⁄3 cup Grand Marnier (or Cointreau) 8 whole black peppercorns6 whole allspice berries5 whole clovesOne 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.