While doing your Thanksgiving food shopping in the next few weeks, make sure you grab an extra bag of cranberries. That’s all it takes, plus some wine, sugar and brandy and you’ll have a great liqueur to drink after your meal or as an aperitif mixed with sparkling wine to celebrate the beginning of the holiday season. I came by the recipe two years ago while on a styling assignment for Yankee Magazine on a cranberry story written by Amy Traverso. I like to double the recipe, put it in pretty bottles and give as a gift.
- 6 cups inexpensive medium-bodied red wine
- 3 cups sugar
- 1 bag fresh or frozen cranberries (about 12 oz)
- 3 cups brandy
In a large, nonreactive pot, bring wine, sugar and cranberries to a simmer. Cook until cranberries pop their skins.
Cool mixture to room temperature, then refrigerate 2 to 4 days to seep berries
Strain mixture through a fine-mesh sieve; then stir in brandy and transfer to glass bottles. This cordial will keep up to 6 months.
NOTE: You can also find this recipe along with other great ones in the special publication of Yankee “Lost and Vintage Recipes”
From my kitchen to yours,
CK, la fille du boucher