Nutty Cranberry Sauce with Cognac - Easiest Recipe Ever

Nut lovers will appreciate this Nutty Cranberry Sauce with Cognac! This quick, tasty recipe with chunky toasted nuts and warm Cognac will be a hit at your holiday table. 


- 1 heaping cup chopped unsalted mixed nuts (about 5 ounces) - 1 cup Cognac or other brandy - 1 cup sugar Juice and zest from 1 large orange (about 2-3 Tbsp zest and - ½ cup (4 fl oz) juice - 1 pound cranberries, rinsed

Thick Brush Stroke


Collect all of the components and prepare them in accordance with the instructions that were given to you earlier in the process. 


Thick Brush Stroke


Toast raw nuts in a dry pan over medium-low heat, tossing occasionally. Do not leave! A nut can burn instantly. Take gently toasted nuts from pan and set aside. (If nuts are toasted, skip this.) 

Thick Brush Stroke


Stir Cognac, sugar, and orange juice in a medium saucepan over medium heat. Simmer gently for 2–3 minutes to dissolve sugar and remove alcohol taste. 

Thick Brush Stroke


After that, include the cranberries into the mixture, bring it to a boil, and then quickly reduce the heat to a simmer; this should be done immediately. 

Thick Brush Stroke


Cranberries pop after 1–2 minutes of boiling. Smash them with a fork or potato masher to your preferred chunkiness. Simmer for another 7–8 minutes.  

Thick Brush Stroke


Take the pan off the heat, add the orange zest, and let it cool.  Get the cranberry sauce to room temperature, and then add the nuts right before you serve it. Enjoy your meal!  

Also see

How to Make Sauce from Frozen Tomatoes (Very Easy!) Recipe