This exquisite Brandied Cherry Cranberry Sauce offers a sophisticated twist on the beloved classic, blending sweet-tart flavors with aromatic spices and a hint of brandy. Perfect for holiday entertaining, this elegant side dish can be prepared in advance, simplifying your festive meal preparations.
Elevate Your Holiday Table with Brandied Cherry Cranberry Sauce
For many, Thanksgiving dinner is incomplete without a vibrant, flavorful cranberry sauce. Over the years, I’ve developed a passion for crafting homemade cranberry sauces, appreciating the endless possibilities for creative flavor combinations. While canned cranberry sauce certainly has its place, nothing compares to the fresh, dynamic taste and customizable texture of a sauce made from scratch.
A few years ago, I embarked on a mission to create a truly unique cranberry sauce, focusing on a delightful cran-cherry theme. The result was this Brandied Cherry Cranberry Sauce, a recipe that has since secured a permanent and cherished spot on my Thanksgiving menu. The natural tartness of cranberries harmoniously blends with the luscious sweetness of plump cherries, creating a taste sensation that is both familiar and exciting. Simmered with fragrant brown sugar, warm cinnamon, zesty ginger, and a generous splash of brandy, this sauce isn’t just a side dish; it’s a culinary experience designed to impress.
Why Choose Homemade Cranberry Sauce?
There’s a distinct charm and superior quality to homemade cranberry sauce that elevates any holiday meal. Unlike store-bought varieties, crafting your own allows you to control every aspect, from the sweetness level to the spice blend and texture. You can ensure the freshest ingredients are used, free from unnecessary preservatives or high-fructose corn syrup. Moreover, the aroma of simmering cranberries and spices fills your kitchen, setting a wonderful festive mood even before the meal begins. This Brandied Cherry Cranberry Sauce takes it a step further, offering a gourmet alternative that still boasts the simplicity and satisfaction of a home-cooked dish.
The Art of Making Brandied Cherry Cranberry Sauce
The fundamental process for preparing cherry cranberry sauce mirrors that of any whole berry recipe: combine the berries with sugar and liquid, then simmer until the cranberries burst and the mixture achieves a soft, jam-like consistency. However, this particular recipe features a crucial distinction that ensures perfect results every time.
When incorporating frozen cherries, you’ll find they release a considerable amount of natural juices as they defrost and cook down. This means you’ll need significantly less additional liquid than in a classic cranberry sauce recipe. Instead of the typical 1 cup of liquid, this recipe calls for just 1/3 cup of brandy. This precise adjustment prevents the sauce from becoming too thin while allowing the rich flavors of the fruit and spices to concentrate beautifully.
Selecting Your Brandy for the Perfect Touch
The “brandied” aspect of this sauce is what truly sets it apart, adding a sophisticated depth of flavor that complements the fruit and spices wonderfully. For the liquid component, brandy is the star. While you can use any brandy you have on hand, I always advocate for cooking with spirits you would genuinely enjoy drinking. This ensures a quality flavor contribution to your dish. Personally, I favor using cognac for its exceptional smoothness and aromatic complexity, which beautifully enhances the sauce.
As the cranberry sauce gently simmers, the alcohol in the brandy evaporates, leaving behind subtle, warm, and fruity notes that elevate the overall profile. The result is a richer, more nuanced sauce that tastes incredibly refined. If you desire a more pronounced, boozy flavor, you can stir in an additional tablespoon of brandy after the sauce has finished simmering and has been removed from the heat. This allows the fresh, vibrant essence of the brandy to shine through more distinctly.
Curious about the distinction between brandy and cognac? While all cognac is a type of brandy, not all brandy qualifies as cognac. To be classified as cognac, the brandy must originate from the Cognac region of France and adhere to specific regulations regarding grape varietals, distillation methods, and aging processes. For a deeper understanding, explore this informative article.
Customizing the Sweetness to Your Liking
One of the greatest advantages of making homemade cranberry sauce is the ability to tailor its sweetness precisely to your taste. This cherry-infused version is no exception. It’s worth noting that the natural sweetness of frozen cherries can vary from one bag to another, just as cranberries can range in tartness. Therefore, it’s always best to assess the sweetness on a batch-by-batch basis rather than rigidly adhering to a single measurement.
For a beautifully balanced sweet-tart sauce that offers a pleasant tang without being overly puckery, I typically use a full cup of lightly-packed brown sugar. If you prefer a more pronounced tartness to awaken your palate, reduce the brown sugar quantity to 3/4 cup. Conversely, if your berries are particularly tart or you simply enjoy a sweeter sauce, you can increase the brown sugar to 1-1/4 cups. Always taste and adjust as you go, ensuring the sauce perfectly matches your preference.
Achieving the Perfect Consistency: Knowing When Your Sauce is Ready
Making this Brandied Cherry Cranberry Sauce is a relatively quick process, requiring only about 10 minutes of simmering to reach its ideal consistency. As the cranberries heat, they burst open, releasing their natural pectin. This pectin acts as a thickening agent, giving the sauce that desirable jam-like texture we seek.
To accurately determine if your sauce is ready, I recommend a simple two-part test: the eye test and the spoon test. First, observe the sauce visually. Have most of the cranberries burst? Does the mixture appear slightly thickened and glossy? If so, you’re on the right track.
Next, perform the spoon test. Dip a clean spoon into the pot, coating the back of it. Then, draw a line through the coated spoon with your finger. If the line holds and doesn’t immediately fill with juice, your sauce has achieved the perfect readiness. Remember this crucial point: the sauce will continue to thicken significantly as it cools, and even more so after refrigeration. The consistency you observe directly out of the hot pot will be notably thinner than the firm, delightful texture you’ll ultimately serve. Don’t be tempted to overcook it in pursuit of immediate thickness.
Visual Texture Note: The accompanying image below captures the sauce immediately after cooking. Notice its slightly looser, “juicier” appearance compared to the initial and final photographs in this article, which showcase the sauce’s denser texture after chilling.
Beyond Thanksgiving: Versatile Serving Suggestions
While Brandied Cherry Cranberry Sauce is an undisputed star of the Thanksgiving table, its vibrant flavor profile makes it incredibly versatile for year-round enjoyment. Don’t let any delicious leftovers go to waste! Here are some creative ways to incorporate this delightful sauce into your everyday meals and special occasions:
- Breakfast Booster: Swirl it into plain Greek yogurt or oatmeal for a burst of fruity, spiced flavor. It’s also fantastic spooned over pancakes, waffles, or French toast.
- Dessert Enhancement: Pair it with vanilla ice cream, cheesecake, or panna cotta. It makes an excellent topping for bread pudding or a filling for tarts and hand pies.
- Savory Pairings: Beyond turkey, this sauce complements other roasted meats like chicken, pork loin, or even duck. Its sweet-tart notes cut through richness beautifully.
- Cheese Board Companion: Serve it alongside a selection of cheeses, especially Brie, goat cheese, or sharp cheddar, for an elegant appetizer. The combination of sweet, tart, and savory is irresistible.
- Sandwich & Wrap Spread: Use it as a gourmet spread for turkey sandwiches, chicken wraps, or even a sophisticated grilled cheese.
Brandied Cherry Cranberry Sauce FAQs
Absolutely! To prepare a non-alcoholic version, simply omit the brandy and substitute it with an equal quantity of water, orange juice, apple juice, or apple cider. These liquids will still provide the necessary moisture for the sauce to cook down properly. For an added layer of warmth and complexity that mimics the subtle notes brandy brings, I recommend stirring in about half a teaspoon of vanilla extract when using an alternative liquid.
Yes, this sauce is an excellent make-ahead option, which is ideal for reducing stress during busy holiday preparations. Once prepared and cooled, cover it tightly and store it in the refrigerator for up to 5 days. For longer storage, you can freeze the sauce for up to 2 months. Whether refrigerated or frozen, for the best serving experience, allow the sauce to return to room temperature before plating.
I have thoroughly tested this recipe with both fresh and frozen cranberries. While the flavor remains consistent, using frozen cranberries can result in a slightly looser texture compared to fresh ones. This is because frozen cranberries tend to release more water during the cooking process. If you opt to use frozen cranberries for this specific recipe, I highly recommend defrosting them completely before adding them to the pot to help manage the liquid content and achieve a better final consistency.
The consistency of your cranberry sauce is primarily determined by the length of time it simmers on the stove. If your sauce is too thin, it likely wasn’t cooked long enough for enough pectin to release and thicken the mixture. Conversely, if it’s too thick, it was simmered for an excessive duration, causing too much liquid to evaporate. Don’t worry, it’s a common issue! For detailed guidance on how to assess when your sauce has reached the perfect doneness, please refer back to our section titled “Achieving the Perfect Consistency: Knowing When Your Sauce is Ready” for helpful tips and tests.
Explore More Cranberry Sauce Recipes
If you enjoyed this Brandied Cherry Cranberry Sauce, you might love experimenting with other variations. Cranberry sauce is incredibly versatile, offering endless possibilities to suit various palates and occasions. Here are a couple of our other cherished cranberry sauce recipes to inspire your culinary adventures:
- Apple Orange Cranberry Sauce: A bright and citrusy option with a hint of apple sweetness.
- Mulled Wine Cranberry Sauce: Perfect for winter holidays, infused with the warming spices of mulled wine.
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Brandied Cherry Cranberry Sauce
Ingredients
- 12 ounces fresh cranberries
- 12 ounces frozen dark sweet cherries * (not frozen in syrup)
- ⅓ cup brandy (plus an optional additional 1 tablespoon added after cooking)
- 1 cup light brown sugar , lightly-packed**
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
Instructions
- Stir together all ingredients in a heavy-bottomed pot (using 1/3 cup brandy). Bring to a boil, reduce heat, and simmer, stirring often, until cranberries burst and sauce has a slightly-thickened, jammy consistency, about 10 minutes.
- Remove from heat. If you prefer a stronger brandy flavor, stir in an additional 1 tablespoon before transferring cranberry sauce to a bowl. Cover and refrigerate until well-chilled. The sauce will thicken considerably as it cools.
- Store sauce, covered, in the refrigerator for up to 5 days or in the freezer for up to 2 months. For optimal flavor and texture, I recommend allowing the sauce to return to room temperature before serving when chilled.
Notes
**This recipe is designed for easy adjustment to your personal sweetness preferences. If you desire a more tart sauce, reduce the brown sugar quantity to 3/4 cup. For a distinctly sweeter sauce, increase the brown sugar to 1-1/4 cups.
Prefer to prepare this sauce without alcohol? Refer to the Recipe FAQ’s section above for suitable substitutions.
Nutrition Estimate
Nutrition information is automatically calculated, so should only be used as an approximation.
Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking.