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Saturday, November 06, 2010

Candied Cranberries with Brandy

Excellent Ingredient of the Week
What do we really know about cranberries? Most people just eat them once a year. But did you know that they are one of a very few crops native to America? They have such potential, and they freeze so well, so why not throw a few bags into your freezer for a rainy day? Beverly brought us all kind of interesting info she gathered from her internet research (where do the white ones come from?), including this very interesting recipe:

Candied Cranberries with Brandy

1 pound fresh cranberries, picked over, washed, and patted dry
2 cups white granulated sugar
1/4 cup (2 ounces) brandy
Additional white granulated sugar

Preheat oven to 350. Line a large baking pan with nonstick foil. Spread cranberries in a single layer over the bottom of the baking pan and sprinkle with the 2 cups of sugar. Cover tightly with heavy-duty foil and bake for 1 hour. Let cool, then stir in the brandy. Sprinkle lightly with additional sugar and let dry. Yield: 1 pound candied cranberries.