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Homemade Brandied Cranberry Sauce & Rave Review Culinary Spirits

 

Cranberry Sauce

I love cranberry sauce. I always make sure to have a can on hand at all times. I love it with chicken, pork, turkey, ham and even on a cracker with a bit of deli meat. I can even eat it plain straight out of the can. :-) My kids love it too.

I’m all for finding fast and easy ways to make meals. As a busy mom I don’t always have time to prepare things 100% from scratch. To be honest with you cranberry sauce was never on my mind as far as making something from scratch. That is until a friend sent me a recipe for homemade cranberry sauce. It looked way to easy to make. I had to try it for myself.

This one comes with a bit of a kick – it’s made with Brandy.

Homemade Cranberry Sauce with Brandy

Brandied Cranberry Sauce

  • 2 8-oz packages of cranberries, fresh or frozen
  • Juice and zest from 1 orange
  • ½ cup sugar
  • ¼ cup Rave Review! Original Culinary Brandy
  • 1 cinnamon stick 

Directions

Place all ingredients in a saucepan over medium heat and simmer until the cranberries burst and the sauce thickens – about 15 to 20 minutes. Serve at room temperature or refrigerate. Remove the cinnamon stick before serving.

Brandied Cranberry Sauce

Homemade Cranberry Sauce

Home Made Cranberry Sauce

 

TIP: Make sure you use a lid on the pan. The cranberries can get messy when they burst.

It took about 15 minutes fro start to finish. I just put everything in the pan, cooked and ta da! Brandied Cranberry Sauce!

I don’t like chunky bits in my food so I took it one step further and put the sauce in a blender and made it a bit smoother.

THIS IS SO GOOD!!!! It’s tart and sweet, just the way I like it. If I knew it was that easy I would have made my own for Thanksgiving. Now that I know how easy it is I plan on making it first before reaching for the can. Since I never made it before I don’t know if fresh cranberries are available year round. I hope they are!

I would never think to make the recipe with Brandy either. I’m not one to cook with liquors. I’m always afraid that it won’t taste right or I’ll mess up.

I once had a slice of Rum Cake that a friend’s mother made. It was SOAKED in Rum. Eww. It was not enjoyable at all.

I see a lot of recipes in my extensive collection of cookbooks that call for some kind of a liquor. I either omit it from the recipe, or don’t make the recipe at all.

I always thought that liquor burned off anyway when cooked or baked. That is not the case at all. Heating liquor changes the molecular structure of the alcohol which can affect the taste. Alcohol was made to be served at room temperature or over ice – not heated in a pan or baked. That is why when you drink Rum and have a slice of Rum cake the Rum has a bit of a different taste.

A new line of culinary liquors has been created called Rave Review. Currently there are four flavor options – Brandy, Rum, Burbon and Hops. Unlike other alcohol, these versions were made specifically to endure the heat from cooking and baking so that they preserve their flavors.

You can learn more about the process of how Rave Review products are made and why they are far more superior when it comes to cooking and baking then regular liquors. Check out the Knowledge Bistro page on the Rave Review website.

I don’t cook with liquor, but I have purchased meals and desserts at restaurants that use liquor.

Rave Review Culinary Liquor

Rave Review Bourbon missing from the photo.

Rave Review sent me some samples, as well as samples of two other alcohols – Brandy and Bourbon. I was given instructions on how to cook the alcohol samples that were sent to me, as well as the Rave Review version, and compare the two.

You can clearly taste the difference. When heated the regular liquors are not as flavorful as they are in their normal, non-heated state. I never really noticed how much the heating process changes the flavor of alcohol.

The Rave Review culinary liquors tasted pretty much exactly the same, straight from the bottle (I poured some in a glass of course) and when heated.

Compared to the regular alcohol the Rave Review alcohol clearly handles being heated very well. Hands down its the best choice for your cooking and baking needs.

Don’t just take my words for it. I’m just an ordinary person. You can read what actual chefs have to say about Rave Review on the company’s website under the Rave section.

Currently Rave Review culinary liquors are available at one store in New York City and a few places in Florida. You can order the product online. Each bottle sells for $9.99.

You can also check out the brand on the various social media sites – Facebook, Twitter and Pinterest. You can also find recipes on the products main website, www.RaveReviewSpirits.com. The have a recipe for Brandy Frosting and another for Grilled Strawberries with Brandy Whip Cream that sound so good!

Do you have a favorite recipe that uses liquor as one of the ingredients? Do you think Rave Review culinary liquors sounds like something you would try?

Rave Review Culinary Liquors

Kimberly

*I received free product samples in order to do this review. There was no compensation. The opinions expressed are my own and not influenced in any way.

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About Kimberly

Kimberly Vetrano resides in the suburbs of New York City with her family, five cats, dog, a tank full of fish and snails. She is also a freelance writer and photographer.

Comments

  1. Sherri Lewis says:

    Oh that cranberry sauce looks good. I would never have thought about adding brandy to it… will have to give this a try!

  2. alicia k (Petite Pilates Pixie) says:

    oh i like how you think! spirits make everything better! :)

  3. What a great twist on an old, sometimes tired classic.

  4. I thought of making cranberry sauce but wanted to do it for Christmas so this is a good recipe to follow. I have no alcohol or cooking liquors so must get some.

  5. I can skip the cranberries & lemme just enjoy the liquor!

    I prefer Jim Beam’s Red Stag (Honey & Tea) => YUM!!!

  6. Michelle S says:

    I have never in my life ever liked cranberries, but this looks like a puckery-tart recipe to try for my husband.

  7. Karen Glatt says:

    I sure learned a lot about Rave and how it is used in cooking and does not give the recipes a off taste like using regular alcohol does. I think these cooking spirits are great and not too much for a bottle. I am interested in Rave!

  8. This would be a great recipe for the upcoming Christmas turkey dinner. Maybe the brandy would offset the tiring affects of the tryptophan.

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