Drunken Cranberries

(Safety note from JP: You’re baking alcohol in the oven, you can easily blow off the door or create a fireball (I’ve done both on multiple occasions), so carefully vent your oven by opening it a crack for a few seconds every 20 minutes or so.)

I was surprised at Mom’s fondness for this recipe, especially after the brandied cherries debacle (See desserts). She loved them, though, and they are by far much better looking and tastier than regular cranberries.

1 package cranberries, rinsed, cleaned

1 1/2 cup brown sugar

1/2 cup brandy Combine in a glass casserole.

Cover with foil, bake one hour at 350. Leftover and reheated drunken cranberries make a fine topping for waffles along with sour cream.

Update from JP: I’ve taken on making this for Thanksgiving so will double the recipe and add a dash of cinnamon and some freshly grated nutmeg. Then I’ll cook 45 minutes covered, and then I’ll take the cover off an cook for another 20 to 40 minutes or until the cranberries start to open up.