Baked Brandied Cranberries Recipes

Steps:

• Preheat oven to 300°F. Place cranberries in 13x9-inch baking dish; sprinkle evenly with sugar.
• Bake 1 hour, stirring after 30 minutes.
• Add brandy; stir until well blended. Pour into jars or serving dishes. Cool completely. Cover and refrigerate several hours or until chilled.

Steps:

• In a small pan over medium heat, combine the orange zest and water. Cover and bring to boil. Reduce heat and simmer for 15 minutes. Drain, reserving zest and 1/3 cup liquid.
• To the reserved liquid, add the sugar, orange juice and lemon juice. Bring to boil; reduce heat and simmer for 3 minutes uncovered, stirring often.
• Add cranberries; increase heat to medium-high and boil for about 10 minutes or until the cranberries have popped and a small spoonful of sauce sets on a cold plate.
• Remove from heat, stir in brandy. Pour into 4 1/2 pint jars leaving 1/2 inch space from top. Place lids onto jars, and store in the refrigerator for up to two weeks.

Steps:

• Place the cranberries in a glass 13x9x2-inch baking dish.
• Cover the cranberries with the 2 cups of sugar, but do not stir.
• Cover baking dish tightly with aluminum foil.
• Bake 50-55 minutes in a 350º oven; until the cranberries burst.
• Remove baking dish from the oven.
• Remove the foil and stir.
• Let stand 10 minutes, then drizzle with the brandy.
• Stir in the 1/3 cup of sugar.
• Cool to room temperature; then refrigerate.

Steps:

• Preheat the oven to 300 degrees F.
• In a baking dish, mix the cranberries, sugar and brandy.
• Bake 1 hour in the preheated oven, stirring often.

Steps:

• In a small saucepan simmer all ingredients except brandy, stirring,
• 5 minutes, and remove pan from heat. Stir in brandy and cool. Brandied fruits may be made 2 days ahead and chilled, covered. Bring brandied fruits to room temperature before serving.

Steps:

• Preheat oven to 350 degrees.
• CRUST.
• Stir all ingrediants together until crumbly. Press into the bottom and to the top of the sides lightly greased 9" springform pan. Place on a baking tray & bake for 10 minutes. Then cool while preparing other ingrediants.
• CRANBERRY TOPPING.
• Simmer all ingrediants over Medium heat, stirring occasionally, until most cranberries "pop", about 20 minutes. Cool, then chill completely.
• CHEESECAKE.
• reduce oven to 325 degrees. Beat cream cheese until smooth & fluffy. Gradually add sugar while beating, scrape sides often. Beat in cornstarch & vanilla. Add eggs 1 at a time, scraping well after each addition. Scrape into crust (only will go 1/2 way). Bake 30 minutes.
• SOUR CREAM LAYER.
• Stir sour cream, sugar & vanilla to blend. After cheesecake has baked, remove CAREFULLY & GENTLY dollop sour cream layer on cheesecae. Spread until even & return to oven for 30 minutes. (Mine took an extra 5-10 minutes to set.).
• Chill overnight before garnishing.
• To garnish, spread cranberries over top of chilled cheesecake & chill until ready to slice.

Steps:

• Preheat oven to 350°F.
• Sort through cranberries and discard any that are soft or decayed.
• Mix cranberries, sugar, brandy, and orange zest in a Pyrex baking dish.
• Bake, covered, for one hour.
• While the cranberries are roasting, toast the walnuts in a medium-heat iron skillet, on the stove top, stirring constantly, until fragrant ~ be careful not to burn them!
• Stir toasted walnuts into hot roasted cranberries.
• Makes approximately 3 cups. Chill up to one week.