This baked brandied cranberry sauce is one of those holiday recipes that has been passed around for generations because it simply works. Fresh cranberries, sugar, oranges, and brandy transform in the oven into a glossy, rich, perfectly balanced sauce. It's effortless, fragrant, and makes the whole kitchen smell like the holidays.
Unlike stovetop cranberry sauce, this version requires almost no stirring or monitoring. The oven does the work, and the result is a bright, bold condiment that pairs with turkey, pork, ham, cheese boards, or even breakfast dishes.
The cranberries burst gently in the oven and mingle with the sugar, orange zest, and brandy, creating a beautifully textured sauce with both depth and brightness. The brandy mellows and blends into the fruit, adding that subtle warmth that people love without making the sauce taste boozy. The technique is as simple as combining the ingredients, covering the pan loosely, and baking until everything melds together.
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Why This Recipe Works
- The oven provides gentle, even heat that coaxes out the cranberries' natural pectin and creates a perfect set.
- Brandy gives a classic holiday note without overpowering the fruit.
- Orange zest and juice brighten the sauce and balance the sweetness.
- Baking in a large pan ensures enough surface area for the mixture to cook evenly.
- A loosely tented foil cover retains moisture while still allowing the sauce to reduce properly.
Cranberries Recipes Suggestions
- Easy Sausage Cranberries And Walnuts Stuffing
- Cranberries Pecans Chicken Salad
- Fresh Baby Spring Greens Couscous Pecans Salad With Grilled Salmon
- Classic Broccoli Bacon Salad
- Vegetarian Wild Rice And Mushroom Stuffing
Ingredient Notes & Substitutions
- Cranberries: Fresh is best. Frozen cranberries can be used; no need to thaw.
- Brandy: You can use cognac or orange liqueur. If you want a non-alcoholic version, replace the brandy with additional orange juice, understanding the flavor will be lighter.
- Sugar: Don't reduce the sugar significantly; it's needed for balance and proper set.
- Orange zest: Optional, but it adds a lovely aromatic layer.
Expert Tips
- Use a large baking dish. A 9×13 inch pan gives the cranberries enough room to cook evenly.
- Do not pack the foil tightly. A loose cover helps the sauce cook properly and keeps the texture nice.
- The sauce will look thinner when hot. It thickens as it cools in the refrigerator, so judge the texture after chilling, not straight from the oven.
- Make this at least one day before serving. The flavor improves after resting in the fridge.
How to Serve
- Serve chilled or at room temperature with roasted turkey, chicken, pork, or ham.
- Use as a condiment for holiday sandwiches with leftover meat.
- Spoon a little on the side of a cheese plate with sharp cheese.
How to Store
- Store in jars or airtight containers in the refrigerator for up to 10-14 days.
- For longer storage, freeze in freezer-safe containers for up to 3 months. Thaw in the refrigerator and stir before serving.
- If the sauce seems very thick after chilling, let it sit at room temperature for 20-30 minutes and stir before serving.
More Recipes To Enjoy
📖 Recipe
Baked Brandied Cranberries Sauce
Ingredients
- 12 ounces one bag of fresh cranberries
- Optional: zest from one orange
- 1 cup granulated sugar
- juice from one orange
- 1 cup brandy
Instructions
- Preheat the oven to 350F.
- In a medium bowl, combine cranberries, sugar, orange zest, orange juice, and brandy.
- Transfer the mixture to a large 9×13-inch baking dish.
- Cover the dish loosely with aluminum foil.
- Do not crimp the foil tightly. Leave small gaps at the edges or poke 2-3 small vents in the top so steam can escape.
- Bake for 1 hour, stirring once halfway through if possible.
- Remove from the oven and let it rest for 3-4 minutes.
- Stir well.
- Transfer to jars and refrigerate.
KIMBERLY CONLEY says
my mother used to make this recipe! It was the best ever!
Summer Jo says
Do you have any idea if you can this for year-round use?
I LOVE homemade cranberry sauce and have now found myself canning all kinds of things for enjoyment year-round this is one of those I would love to do also. I was unsure of the acidly level or if pressure cooking would be nesessary.
Thanks!
Summer Jo
The Bossy Kitchen says
Hi, I have never canned cranberry sauce before, but you can process the jars in a water bath canner for 15 minutes. Allow the cranberry sauce to cool for at least 12 hours before checking seals. Any unsealed jar should be stored in the refrigerator for immediate use.
Pat says
I use cranberries thru the year. I buy and freeze the fresh pkgs of berries. What I need to know: Can I use frozen berries for this recipe, thawed first? Thank you. I am enjoying your recipes. I am new to them.
Gabriela says
Hi, thanks for writing. Yes, you can definitely use frozen cranberries, you do not need to defrost them first. I also updated the recipe today to give more details about how to make it. Happy Thanksgiving!