| | Directions | | In a medium saucepan, combine cranberries, cognac, sugar, and orange juice. Place allspice, cloves, peppercorns, red pepper flakes, and cinnamon stick in a double layer of cheesecloth. Bundle it up and tie with kitchen string. Add to saucepan. Bring mixture to a boil. Reduce to a simmer and cook, stirring often, until syrupy, 15-20 minutes. Discard spice packet. Transfer to a bowl, let cool, and refrigerate. One of these is never enough. I always have 2 or 3 pots going at a time. It doesn't come out the same if you double the recipe and add to the same pot; better to do each individually. After tasting this delicious cranberry sauce, you will never go back to the can again. |
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| Ingredients | | - |  | 1 cup fresh cranberries |
| - | | 3 tablespoons cognac or brandy |
| - | | 1 cup packed light brown sugar |
| - | | 1/3 cup fresh orange juice |
| - | | 3 whole allspice |
| - | | 2 whole cloves |
| - | | 4 black peppercorns |
| - | | 1/2 teaspoon red pepper flakes |
| - | | 1 piece cinnamon stick (1/2 inch piece) |
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