Typically grocers stop carrying even frozen cranberries after January, so if you like all things cranberry, it pays to buy extra when they are in season. Usually for cranberry sauce, we cook cranberries the old fashioned way, boiling them in a little water with sugar. This brandied cranberry recipe is firmer than typical sauce, with jewels of spiked candied cranberries. Serve it like a chutney — with pork, turkey or chicken, or as a topping for baked brie or a festive component of a cheese board. The recipe comes from a recipe by Julie Wente of Wente Winery in Sunset Magazine. Chill up to one week.
