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Cranberry Sauce Sign In/Join 
Picture of Quiltzilla
posted
I make a friend's Brandied Cranberries every year & they're very popular. I can make them ahead & they stay good for months in the fridge. I have often used peach brandy or cherry or whatever's in there. It doesn't take much.
Well, this year I was making them after dinner last week...& when I went to the pantry for the Brandy,I saw the peach label right in the front - grabbed it - sloshed it on & put the dish back in the oven. Done.
Well, the next morning when I opened the pantry door I noticed that bottle was Peach Schnapps! Oh well. No one noticed a thing.
Now the joke is about the brandy/schnapps berries.
 
Posts: 6664 | Registered: Aug 22, 2006Reply With QuoteReport This Post
Picture of Quiltzilla
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Here's the recipe:

Kim's Brandied Cranberries
1 package raw cranberries
1 1/2 cup sugar
1/3 cup brandy
Grease a glass pan & spread cranberries 1-2 deep. Sprinkle with sugar & cover with foil. Bake at 350 for 50 minutes.
Pour brandy over everything & bake 10 minutes more.
Will keep in the refrigerator for months.
Makes a great gift presented in a pretty bowl or jar with a lid.
 
Posts: 6664 | Registered: Aug 22, 2006Reply With QuoteReport This Post
Picture of Linderhof
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Actually, brandy and schnapps are both distilled alcohol. Schnapps is grain base. The schanpps has flavoring and usually syrup added to it. (i.e. peach schanpps is NOT made from peaches -- it's alcohol, peach flavoring and syrup).

Brandy is distilled from grapes. And for the most part peach brandy is peach flavoring added to brandy.

So although there is a difference in flavor (the peach), it's all really alcohol.

Martha
 
Posts: 6138 | Location: On the prairie of Kansas | Registered: Dec 17, 2006Reply With QuoteReport This Post
Picture of Quiltzilla
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booze is booze Wink
We decided it wouldn't make any difference. That's why we went ahead served it.
 
Posts: 6664 | Registered: Aug 22, 2006Reply With QuoteReport This Post
Picture of CA Lori
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Sounds good. After you add the brandy, should it be covered again?
 
Posts: 6038 | Location: Calif. | Registered: Sep 21, 2002Reply With QuoteReport This Post
Picture of Quiltzilla
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yes.
If you don't cover it, you end up with cranberry fruit leather. Wink
 
Posts: 6664 | Registered: Aug 22, 2006Reply With QuoteReport This Post
Picture of Seaborne
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Quiltzilla - loved your comment, "Booze is booze." Absolutely - and using what one has on hand is also a very good idea.


Seaborne
 
Posts: 1199 | Location: Pacific Northwest | Registered: Nov 01, 2005Reply With QuoteReport This Post
Picture of trish212
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Last year, my husband made cranberry sauce from scratch. This year was my first time....My mother had only used canned cranberry sauce, so guess where I learned it?

I read a recipe and couldn't relocate it when I went to make it. I just knew there were 3 ingredients: a bag of cranberries, 4 peeled sliced cored pears and maple syrup. Since I couldn't find the original recipe....I started reading others. I ended up doing the following- No oranges I used 2 spoonfuls of orange juice concentrate, a tsp. of freshly grated ginger, and sprinkling of cinnamon, 5 small apples peeled, sliced & cored all in a crockpot. Oh my! I'm NEVER going back to canned cranberry sauce. In fact...the two cans I have, I'll be donating to the food bank. Smile
 
Posts: 5227 | Registered: Jan 23, 2006Reply With QuoteReport This Post
Picture of Linderhof
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From scratch anything is ALWAYS better!

Martha
 
Posts: 6138 | Location: On the prairie of Kansas | Registered: Dec 17, 2006Reply With QuoteReport This Post
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Wow, so easy to make and so tasty. Will never be buying ready-made again. It froze very well too.


Classic Foods
 
Posts: 93 | Location: Killeen, Texas | Registered: Jul 23, 2013Reply With QuoteReport This Post
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