So a few months back…way back in the summer during cherry season, I posted a brandied cherries recipe that combined cognac, tart cherry juice, and a touch of sugar with vanilla bean, star anise, and cinnamon.  After a few months of marinating in a dark place, they were ready to role and believe it or not, they took on every spice included in the mix and are wonderful.  They are great with adult beverages and they are pretty spectacular here.  If you didn’t make the recipe last summer, I think you can find brandied cherries for sale at liquor stores.  I’d check Berkeley Wine though I haven’t yet so I don’t know for sure that they have them.  At any rate, to continue on with this you’d need the brandied cherries.

Got the brandied cherries?  Check!  OK, the rest is easy…The recipe follows after the jump.  Obviously, this recipe is geared towards a Thanksgiving table.  However, I’ve tried them with crackers and brie and it was great.  

Ingredients:

1 Cup of Juice from Brandied Cherries

1 Cup of either brandied cherries or dried cherries

1 Bag of fresh cranberries

1 Vanilla Bean split (I used the one from the jar of brandied cherries)

2 Star Anise

1 Cinnamon Stick (I used the one from the jar of brandied cherries)

1 Tablespoon Sugar

2 Tablespoons Kosher salt

A few grinds of freshly ground black pepper

Instructions:

• Place one cup of brandied cherry juice in medium to large pot.  Add the cherries, cranberries, vanilla bean, and the rest of the ingredients.
• Place pan over medium low heat and carefully stir the ingredients constantly (be careful as there is raw alcohol in the brandied cherries and if you are cooking with gas or over an open flame, it will flare up and burn the contents of the pan and potentially you.  So use caution!)
• Continue stirring.  The mixture will slowly thicken and the cranberries will start to split and then burst.  They may make abrupt popping noises.  Continue stirring.  As the mixture continues to thicken, you may need to add a couple tablespoons of water if you feel it’s too thick.
• Continue cooking over low heat until all the cranberries have popped and loosened, releasing their juices.  This should all take about 20 minutes or so.

Once done, set aside to cool.  Taste and adjust seasoning.  Serve while warm or store in the refrigerator until ready to use.

To serve, place cranberry sauce in bowl.  Place a vanilla bean and a couple of star anise over the top to garnish.