On Sun, 28 Dec 2008 06:39:05 -0500, Goomba >
fired up random neurons and synapses to opine:

>Terry Pulliam Burd wrote:
>
>> I made the following Brandied Cranberries a while back:
>
>> Brandied Cranberries Recipe
>
>> 1 1/2 cups sugar
>> 1/3 to 1/2 cup brandy
>> 2 tbsp finely shredded orange zest; microplaned
>> 1 12 ounce bag cranberries
>>
>> 1 Preheat oven to 325°F. Sort through cranberries and discard any that
>> are soft or decayed.
>>
>> 2 Mix cranberries, sugar, brandy, and orange zest in a 8 or 9-inch
>> square baking dish. Bake uncovered until most of the liquid has
>> evaporated, 1 to 1 1/4 hours, stirring occasionally.
>>
>> Makes 2 cups. Chill up to one week.
>
>I think that is the recipe. I really enjoyed them but had never heard of
>them done this way before. Very nice with ham. What'd you think about
>them?

I liked 'em a lot, but a little goes a long way. I think they'd be
less "noisy" if eaten with ham, IOW, a small dollop on top of a bite
of ham. That'd be awesome. When I do them again, I'll likely err on
the side of less brandy (the 1/3 cup rather than 1/2) and 1 T. of
zest. The cranberries are plenty zippy without that much extra zest.

BTW, as to the cran-apple casserole, I used pippins for the apples and
they were just *perfect* I think I'm going to switch to pippins for
apple pie and apple cobbler, too. They have some bite, but are still
mellow and sweet.

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

- Duncan Hines

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