Nancy’s Vodka Cranberries

Posted by on Thursday Nov 21st, 2013 | Print

My sister moved to the country a few years ago. When she visits the city, I make brunch, and when I visit the country, I wander around the Christmas tree farms that surround her house, shop at Cabela’s, tour the Yuengling brewery, and trade recipes with Jill’s new in-laws.

Today’s boozy cranberries are one of the recipes I heard about in Pennsylvania. Jill’s new aunt-in-law makes them for Thanksgiving, and I thought they’d be the perfect finale for my Cocktail Hour series, sponsored by Stoli Vodka. The recipe actually comes from Jill’s aunt’s mother-in-law, so the recipe has come quite a way to be here today!

Unlike any cranberry sauce you’ve had before, these cranberries are characterized by a serious booziness. Originally, Jill’s in-laws poured brandy over the cranberries, but I’ve gone with vodka, which makes these yet stronger. Elinda once told me she liked to make these a few weeks before Thanksgiving, so that the alcohol an the berries had time to marinate, almost like a fruit cake. The alcohol, please note, does not cook off, so be prepared to taste it in each bite of sweet-and-tangy cranberries.

In a second departure from typical cranberry sauce methods, in this recipe you roast the cranberries, covered with sugar and foil, until they’re bubbly. Only then do you pour on the brandy or vodka. I haven’t tried the berries with actual turkey yet, but I can tell you that they’re delicious and boozy on their own. In addition to a Thanksgiving condiment, you can also stir a spoonful into a glass of champagne or a vodka soda to create a perfect, seasonal drink. (Add a squeeze of orange or lemon if you do that.)

I wrote this sponsored post in partnership with Stoli Vodka and their ORGNL.TV site (especially the awesome Taste vertical!). Check out all the fun vodka drinks in this Cocktail Hour series, and thanks as always for supporting the sponsors that make BGSK great! As you follow along here, I hope you’ll also check out Stoli’s facebook page and twitter feed, and visit the Taste channel over at ORGNL.TV, which celebrates one-of-a-kind places, people, experiences–and food.

Savor Stoli Responsibly. STOLICHNAYA® Premium Vodka. 40% Alc/Vol. Distilled from grain. William Grant & Sons, Inc. New York, NY. © 2013 Spirits International, B.V.

**Recipe**

Nancy’s Vodka Cranberries
Makes about 2 cups

Feel free to try these with the original brandy if you’d like.

Ingredients
12 ounces fresh cranberries
1 3/4 cups sugar
1/2 cup Stoli vodka

Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper. Pour in the cranberries, then spread the sugar top of the berries. Cover tightly with foil.

Bake for 45 minutes to 1 hour, until the cranberries are bubbly and fragrant.

Remove from the oven and immediately pour the vodka over the berries. The vodka won’t burn off, so be aware! Store in a jar in the fridge for several weeks.

This post is part of Food Network’s Fall Fest! Check out all the Thanksgiving sides below:

The Lemon Bowl: Quinoa with Acorn Squash, Apples and Walnuts
Jeanette’s Healthy Living: 16 Clean Eating Thanksgiving Side Dish Recipes
Weelicious: Maple Roast Vegetables
Napa Farmhouse 1885: Easy Mushroom-Chile Risotto
Red or Green: Schezwan Green Beans
Domesticate Me: Sweet Potato Gratin with Pancetta, Parmesan and Sage
Virtually Homemade: Sweet Potato Casserole with Walnuts
Elephants and the Coconut Trees: Purple Potato Salad with Grapefruit Vinaigrette
The Sensitive Epicure: Roasted Sweet Potatoes with Thyme and Rosemary
The Heritage Cook: Maple-Roasted Root Vegetables
Food For My Family: Honey-Roasted Cauliflower with Pine
Dishin & Dishes: Twice baked Sweet Potatoes
Devour: Top In Season Thanksgiving Sides
FN Dish: 10 Seasonal Thanksgiving Sides
Taste With The Eyes: A Fresh California Twist on Brussels Sprouts

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  • http://thelemonbowl.com/ Liz Della Croce

    I haven’t had a drink in 10 months but these look amazing!!!

    • http://www.biggirlssmallkitchen.com/ BGSK

      Ha! Glad you like!

  • Sarah Crump

    Do have have to store in a jar for several weeks or does that just make them better? I think my boyfriends parents with be into these if I have time to make them for thanksgiving!

    • http://www.biggirlssmallkitchen.com/ BGSK

      Sarah–that just makes them better (i.e.: stronger), but you can eat them right away. If you use brandy instead of vodka, you can also increase the booze to 3/4 cup. Enjoy!

  • http://www.atelierzozo.com/ zozo

    Ooh, a jar of this would make an excellent gift! Would like to try this not only with cranberries but maybe grapefruit as well. Thank you for sharing. :)

    • http://www.atelierzozo.com/ zozo

      p.s. not sure if it’s just me but your “pin it” button at the bottom doesn’t work. Using latest Firefox on Win7 with no ad blocker.

  • http://www.worldclasslasik.com/manhattan-lasik-center-must-ask-questions More About Lasik

    Whoa, this!

  • Lisa

    I wanted to make these for a group of people but didnt want to double the sugar content. I used two bags of cranberries and about 2 3/4 cup of sugar. I stored the cranberries in a large ball jar with a bottle of vodka. Hopefully
    In a week it doesn’t take absolutley terrible!

    • http://www.biggirlssmallkitchen.com/ BGSK

      Hope they’re not too sour! Would love to hear how they come out.