Cognac Cranberry Sauce

When I was little my parents used to give me the responsibility of making the cranberry sauce during Thanksgiving. That little girl took that appointed job seriously. No one could tell me a thing. As I became older and had an increased love for cooking my parents gave me more freedoms with the holiday meals but I always felt excited about the cranberry sauce. It symbolized responsibility, change, and ownership. Fast forward and my cranberry sauce recipe has evolved. I have tested different ingredients along the way; dried fruits, fresh pineapples, earthy spices, and the newest addition, alcohol. This past Thanksgiving I received a lot of great feedback on my cranberry sauce. Even my grandmother gave her stamp of approval. We never think of cranberry sauce as the star of a meal, but this recipe gives it a spike, literally.


  • Whole Berry Cranberry Sauce (2 cans)
  • Crushed Pineapple (2 tablespoons)
  • Pineapple Juice ( 2 tablespoons)
  • Nutmeg (2 teaspoons)
  • Brown Sugar ( 1 tablespoon)
  • Cinnamon (1 teaspoon)
  • Cognac (1/3 cup)
  • Dried Currants (1/4 cup)
  • Almond Slivers (1/4 cup)
  • Raspberry Gelatin (JELL-O, 1 package)


  1. In a medium mixing bowl, add all of your ingredients except the Jell-O packet, and stir together.
  2. After ingredients are combined mix in the gelatin packet.
  3. Cover and refrigerate until time to serve.

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