A cranberry sauce with plenty of bite

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.