Rita’s do-ahead baked candied cranberries
This year I’m using Grand Marnier brandy. If you don’t want to use li-queur, substitute cranberry juice. Here’s the recipe, changed up a bit to reflect readers’ requests.
1 bag fresh cranberries
1-1/2 cups sugar or substitute that measures like sugar
1/4 cup brandy or cognac
1/3 cup frozen orange concentrate, thawed but not diluted
Lemon juice to taste
1 cup or so chopped walnuts or pecans (optional but good)
Preheat oven to 350.
Mix everything together. Bake uncovered until berries absorb most liquid and have popped, about 40 minutes.
Serve warm, room temperature or chilled.
Make a week ahead. Store in refrigerator.