It’s been a while in the oven, but I’m so excited to post my first video to Where the Sidework Ends! This recipe is one of my favorites to make during the holidays. In Los Angeles, where it still is 70 degrees in November, you kind of have to lay on a thick patina of Holiday food and decor to note the passing seasons. This recipe is a lovely way to do that.
I love to use the brandied cranberries in cocktails, but they are also versatile as a garnish. My sous chef friend, Coco, popped these babies on a simple salad of mango, avocado, and panela cheese last night and they were out of this world.
Special thanks to the Gent for his editing prowess….
Brandied Cranberry Recipe (w/ Video)Course: Cocktails, SnacksCuisine: CocktailsDifficulty: Easy
These make a sweet-tart snack and an excellent garnish for holiday cocktails. Add some of this syrup to a little whiskey and a dash of bitters and you have yourself something I like to call a Cran-hattan.
1 cup whole fresh cranberries
1/2 cup sugar
1/8 cup water (2 tablespoons)
1/2 cup brandy, divided into two 1/4 cup portions
- In a heavy saucepan over medium heat, combine cranberries, sugar, water, and one 1/4 cup of brandy. Simmer until cranberries split open (about 3-5 minutes). Remove from heat and add remaining brandy. Allow to cool at least 2 hours before using.
- The cranberries just get better the longer they sit in the syrup, so you can make these 3-5 days in advance. With all the sugar and alcohol in the recipe, these will keep well for about 2-3 weeks in the refrigerator. But you’ll eat them before that, for sure.