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Today, I'm talking about Thanksgiving
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and I'm talking about fresh cranberries.
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You know, every Thanksgiving, I make
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one of my versions of homemade cranberry sauce
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And to me, it's just so much better using the fresh berries.
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So I wanna share with y'all today a recipe
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for brandied cranberry sauce.
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So I've got my cranberries, I got brown sugar,
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I got my water, I got my orange juice,
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I've got cinnamon, cardamon and...
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And then, I have the brandy.
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So it's up to you as to whether you wanna use it or not.
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You certainly don't have to, it's optional.
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So I'm gonna put everything in my saucepan.
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And I'm gonna cook this.
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Actually, the cranberries cook really, really fast.
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They'll burst open almost immediately.
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All right, and in go my spices.
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In goes the orange juice.
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And what do you think?
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Theresa's saying, "Yes," we think yes.
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Okay, so I'm gonna put in two tablespoons of brandy.
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And you can also substitute bourbon,
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a good bourbon for the brandy,
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should you not like the flavor of brandy.
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All right, so I'm gonna put that on.
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Don't be making those noises.
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My stoves are like me, they getting old. (laughs)
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Let's see if I can make it quit.
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Yeah, that made it quit. (laughs)
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All right, so I'm just gonna stir all that up real good.
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And don't forget to wash your cranberries.
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Every year, you know, like I said,
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I make some form of my cranberry sauce.
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One of my favorite ways that I do it is
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I alternate layers of room temperature cream cheese,
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a layer of cranberries and layer of cream cheese,
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a layer of cranberries.
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And that's probably one of my favorite ways.
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But every year I have, I'll make a bowl this big,
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and I have a bowl that big when the meal's over
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because people, most people don't seem to like it,
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but the flavor of cranberry sauce
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is so good with turkey and dressing.
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So I hope you'll have more people
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that will try the cranberry sauce.
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So we're gonna let this cook for about 20 or 25 minutes,
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and that will get it.
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That will get it. (laughs)
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We're back to our cranberry dish, y'all.
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And I probably cook this for an hour or more,
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but, you know, 45 minutes to an hour.
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So I love the sound of the cranberries popping.
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It kind of sounds like popcorn when they start getting warm.
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So, like I said, 45 minutes to an hour until it's thickened.
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And of course, after we put it in the refrigerator,
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it's gonna get even thicker.
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This cranberry sauce really makes me want
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some of my cornbread dressing.
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It's still piping hot, but the flavor's delicious.
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I can taste the spices coming through.
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And for those of you that like cranberry sauce,
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I think you're gonna like this.
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Now, you can serve it any way you want to.
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I would not hesitate to put this
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over a block of cream cheese and serve it with crackers.
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That's one way that you can serve it.
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It doesn't have to be by your dressing,
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by your cornmeal dressing, cornbread dressing.
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So this is gonna get much better after it's chilled
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because it's pretty good right now,
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but cranberry sauce to me, needs to be cold.
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Happy Thanksgiving! (laughs)
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Hey, y'all, it's Paula Deen.
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Now, if you enjoyed this video, be sure to like it
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and click the subscribe button as well as the notification
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bell to be alerted when I post a video.
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Love and Best Dishes Y'all.
