Spiced Cocktail Cranberries, (or Brandied)

by Ian Wickman

Spiced Cocktail Cranberries, or Brandied

Beautifully spiced cocktail cranberries for your holiday cocktails! Layers of spice flavor or a lovely brandied version with brandy de jerez!
Course Drinks
Cuisine American
Keyword cocktail cranberries, spiced cocktail cranberries, spiced cranberries
Prep Time 3 minutes
Cook Time 7 minutes
12 hours
Total Time 12 hours 10 minutes
Author Ian Wickman

Ingredients

Spiced Cocktail Cranberries

  • 8 oz Fresh Cranberries, rinsed
  • 1/2 c Water
  • 1/2 c Sugar
  • 1/2 c Orange Liqueur (like Cointreau)
  • 1/2 c Benedictine Liqueur
  • 1 t Ground Cinnamon
  • 1/2 t Ground Nutmeg
  • 1/4 t Ground Cloves

Brandied Cocktail Cranberries

  • 8 oz Fresh Cranberries, rinsed
  • 1 c Cranberry Juice (no sugar added)
  • 1/2 c Sugar
  • 1/2 c Brandy de Jerez (or other Brandy will work as well)

Instructions

Spiced Cocktail Cranberries

  • Preheat oven to 325 degrees F.
  • On a baking sheet with parchment paper spread out rinsed cranberries to a single layer.
  • Bake for about 7 minutes until starting to soften and some juices are starting to bubble out (not a lot but just want the skins to start to open a little so the brandy and cranberry syrup will seep in). Remove from oven and set aside.
  • Add water, brown sugar, and liqueurs to a small pan over medium heat. Stir occasionally until sugar is dissolved and mixture just starts to boil (the alcohol will start to boil off first).
  • Turn down to a simmer for about 5 minutes.
  • Add spices to mixture and stir to incorporate then remove from heat. Add cranberries to liquid and stir briefly to coat and let cool slightly, 15 minutes or so.
  • With a slotted spoon transfer cranberries to a pint mason jar or other sealable container. Pour liquid over cranberries and close.
  • Invert a few times then refrigerate over night.
  • You can start to use them the next day but they continue to sweeten and deepen in flavor over the next several days so I suggest making a couple days in advance.
  • These will keep refrigerated for at least a week but likely several weeks (unless you eat them all).

Brandied Cocktail Cranberries

  • Preheat oven to 325 degrees F.
  • On a baking sheet with parchment paper spread out rinsed cranberries to a single layer.
  • Bake for about 7 minutes until starting to soften and some juices are starting to bubble out (not a lot but just want the skins to start to open a little so the brandy and cranberry syrup will seep in).
  • Add cranberries to a pint mason jar or other sealed container that you can keep in the refrigerator. Pour brandy over roasted cranberries and set aside while making the cranberry juice reduction.
  • Add cranberry juice and sugar to a small pan over medium heat. Stir occasionally until sugar is dissolved and juice just starts to boil.
  • Turn down to a simmer and reduce by 1/3 to 1/2, probably about 10 – 15 minutes depending on the size of your pan and temperature.
  • Pour hot syrup over brandy and cranberries. Close container and invert a few times to mix up the syrup. Let cool a bit on the counter (I let it cool about an hour) then refrigerate over night.
  • You can start to use them the next day but they continue to sweeten and deepen in flavor over the next several days so I suggest making a couple days in advance.
  • These will keep refrigerated for at least a week but likely several weeks (unless you eat them all).

Notes

Such tasty treats, the longer you let them soak the better they will end up! Use them in place of cherries in a manhattan or old fashioned or pump up the cranberry with my Spiced Cranberry Manhattan!

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