Celebrate with Candied Brandy Cranberries

By Suzi Hogan

Mansfield Record

I grew up sharing holidays with neighbors, newcomers and everyone we could get to join us and anyone else my parents knew that didn’t have a place to go for a holiday gathering. They loved to entertain. Mother had a tradition of having everyone sign her tablecloth the first time they blessed us with their company. After the meal, she would embroider over their name so that we could always look back on old friends and new friends (and boyfriends over the years which often led to some interesting discussions).

My husband (the last and best “boyfriend” on the tablecloth) has a big family and now I look forward to having them over for Thanksgiving. Obviously, Thanksgiving 2020 will be different. Part of me wants to be really sad and depressed that we can’t carry on with our traditions this week, but the better part of me knows to be incredibly thankful for the wonderful family that I have now and if I have to sacrifice one holiday or two to keep them safe it’s a very small one.  

This is a quick and easy cranberry recipe if you are scaling back your holiday, too.  Enjoy!

Candied Brandy Cranberries

Ingredients:

1 pound fresh or frozen cranberries

2 cups sugar

4 tablespoons brandy

Extra sugar

Pick over the cranberries to eliminate any stray stems or imperfect cranberries. Place in a shallow baking dish large enough so the fruit can lie flat.

Sprinkle 2 generous cups of sugar over the berries. Cover tightly.

Bake in a preheated 350 degree oven for one hour. Cool. Then mix in the brandy or cognac and sprinkle lightly with more sugar.  

Suzi Hogan is a Mansfield resident, wife, mom and Mimi to seven grandchildren. She has written cooking columns for several newspapers. If you have a recipe to share or one to request, please email me at suzi.recipes@yahoo.com.

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