Whole Berry Cranberry Sauce

makes about 2 1/4 cups


1 (12-ounce) bag fresh cranberries

1/2 cup white granulated sugar

2 Tablespoons brown sugar

3/4 cup freshly squeezed orange juice

1/4 cup Cognac or Brandy

1/2 teaspoon ground cinnamon

1/8 teaspoon ground cloves

1/8 teaspoon ground allspice

Pinch of kosher salt


In a medium saucepan, bring all the ingredients to a boil, reduce to a simmer and cook until the cranberries have burst and the mixture has thickened, about 15-20 minutes.  Transfer the sauce to a bowl to cool.  Store in an airtight container in the refrigerator.  Bring to room temperature before serving. Enjoy!


Printed from thegalleygourmet.net