by Where The Sidework Ends
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Where The Sidework Ends's Notes:
Expand1 cup whole fresh canberries Ask a question about this ingredient
1/2 cup sugar Ask a question about this ingredient
2 tablespoons water Ask a question about this ingredient
1/2 cup brandy, divided into two 1/4 cup portions Ask a question about this ingredient
In a heavy saucepan over medium heat, combine cranberries, sugar, water, and one 1/4 cup of brandy. Simmer until cranberries split open (about 3-5 minutes).
Ask a question about this stepRemove from heat and add remaining brandy. Allow to cool at least 2 hours before using.
Ask a question about this stepThe cranberries just get better the longer they sit in the syrup, so you can make these 3-5 days in advance. With all the sugar and alcohol in the recipe, these will keep well for about 2-3 weeks in the refrigerator. But you’ll eat them before that, for sure.
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