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Brandied Cranberry Sauce

It’s cranberry season. Homemade cranberry sauce is a wonderful thing and it seems like there are as many versions as there families. Make this brandied cranberry sauce for a different take on the classic version.

2 jars of brandied cranberry sauce on a table surrounded by cinnamon sticks and fresh cranberries with a text overlay.

Brandy Substitutions

The alcohol cooks out leaving behind the amazing apple brandy flavor without getting anyone drunk. A lightly spiced rum would work nicely as well. Use apple juice to avoid alcohol completely.

Brandied cranberry sauce in jars.

Freeze or Can for Long Term Storage

You could make a small batch of this and just keep it in the fridge for a week or two for fresh eating.

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For long term storage, I can and leave on the pantry shelves.

If you don’t want to can the brandied cranberry sauce, freeze it in jars or bags. Use up within 6 months.

How to Use Brandied Cranberry Sauce

In short, use it in any way plain cranberry sauce is used:

Mix it with cream cheese and spread it on a bagel

Stir it into plain yogurt

Spread it on turkey sandwiches

Make Cranberry Shortbread Bars

Top ice cream or cakes with it

Mix it with oatmeal

Pour it over pancakes or waffles

Yield: 6 Pints

Brandied Cranberry Sauce

Brandied cranberry sauce in jars.

This recipe for brandied cranberry sauce makes a great side dish, dessert topping, and more. Preserve it for later by canning or freezing.

Prep Time 10 minutes
Cook Time 10 minutes
Canning Time 15 minutes
Total Time 35 minutes


  • 36 ounces Cranberries
  • 5 Cups Sugar
  • 4 Cups Water
  • 20 Whole Allspice
  • 15 Whole Cloves
  • 5 Whole Cinnamon Sticks (each about 3" long)
  • 2 Cups Apple Brandy or Apple Liqueur


  1. Put the allspice & cloves into a spice ball.
  2. Combine water, cranberries, and sugar in a heavy pot.
  3. Toss in the spice ball and cinnamon sticks.
  4. Bring the mixture to boil, stirring occasionally. As the cranberries begin popping, scrape off any foam just like you would in making jam.
  5. After the majority of the cranberries pop, about 10 minutes into the boiling process, add the brandy and return to a boil. Boil 2 minutes.
  6. Remove from heat and remove the cinnamon sticks and spice ball.
  7. Pour the hot mixture into jars. Process in a boiling water bath canner for 15 minutes, adjusting for altitude.

Nutrition Information:



Serving Size:

1/2 Cup

Amount Per Serving: Calories: 204Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 5mgCarbohydrates: 51gFiber: 2gSugar: 46gProtein: 0g

We try our best but cannot guarantee that nutrition information is 100% accurate.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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Angelia Baynes

Sunday 18th of October 2020

Hello, Do you use a waterbath method to can these, and if so could you share the process?

Kathie Lapcevic

Thursday 22nd of October 2020

The canning instructions are in the recipe card. Is there something more specific you're seeking?


Sunday 20th of November 2016

What kind of sugar did you use? Brown or white? I plan on making this for Thanksgiving, it looks heavenly!

Homespun Seasonal Living

Monday 21st of November 2016

White sugar here. Enjoy!

Kellie Smith

Sunday 19th of August 2012

How do you make you're Apple Brandy?


Wednesday 28th of December 2011

I love cranberry sauce too :)


Wednesday 28th of December 2011

I too love cranberries - thank you for sharing this recipe. Cannot wait to can some up!

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