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Special ingredients to a pennant

By Eric Neel
Page 2

Thursday, September 9, 2004

My mom makes a world-class cranberry sauce. People who don't even like cranberry sauce can't get enough of it. The key is her special ingredient, a quarter-cup of brandy, stirred in with about 10 minutes of cooking time left. If she didn't tell you, you wouldn't even know it was there, but it makes all the difference. It adds a sweet mellow something against the acidic edge of the berries, a fullness and warmth. Without it, the sauce is unremarkable, the sort of thing you shove down your gullet ...

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