Kathy's Drunken Cranberry Compote |
|
 |
Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
This recipe was shared with me by an Orthodox Monk Priest from a Monastery in Pennsylvania. He was the cook there and had some very wonderful recipes that he gave to me. I make this every year at Thanksgiving and I make sure to make enough for Christmas. The longer it sits the better it becomes. Ingredients:
4 (12 ounce) bags fresh cranberries |
4 cups sugar, more if needed |
2/3 cup brandy or 2/3 cup grand marnier |
Directions:
1. Tin foil line a large cookie sheet and spread cranberries out. COVER with sugar, it may take a bit more than the 4 cups, I make sure that the berries are almost white because they are very sour usually. Cover with aluminum foil and bake at 350* until the berries have 'popped' and are quite mushy.
2. Pour into a large bowl and add the liquor. Stir, bottle and cool. Refrigerate once they are cool. The berries will 'set' up and the result is wonderful. I usually taste the cooked berries before adding the liquor to be sure they are sweet enough, add additional sugar if necessary.
3. Be sure to use a good brandy, I like the E&J brand, remember to use 'real' liquor, not the low proof that you buy in the grocery store.
|
|