108 brandy recipes

Broiled until popped, then macerated in sugar and brandy. Works as a cranberry sauce with a bit of kick for meats and also as a topping for pancakes or waffles.

Brandied chocolate truffles made with bittersweet ganache, Cognac, and a hand-dipped chocolate shell. A classic French confection that holds beautifully in the fridge for up to a week.

Brandied raspberry sauce made with frozen raspberries, sugar, and cornstarch thickened with brandy. A quick dessert topping for cheesecake, ice cream, or pound cake.

Homemade plum brandy infused with fresh plums and sugar in gin. A 3-ingredient fruit liqueur that steeps for 3-4 days and strains into a smooth, sweet sipper.

Jewel-toned apple rings preserved in a brandy-spiked sugar syrup and water bath canned for year-round enjoyment. A stunning edible gift or garnish that captures fall in a jar.

Spiced apple butter spiked with brandy, honey, and cinnamon for canning into shelf-stable jars perfect for gift-giving or slathering on toast.

Apricot brandy-soaked fruit and warm spices transform this quick bread into a moist, fragrant loaf that's more holiday fruitcake than everyday bread.

Brandy-soaked apples baked into a moist sheet cake with walnuts, raisins, and warm spices. Simple mixing, no mixer needed.

Easier to work with. The original recipe called for brandy or grape juice, but I found that if you substitute the orange juice concentrate, it has a nicer flavour.

Velvety peach butter simmered with brandy, lemon, and fresh spearmint then canned for year-round spreading. A sophisticated twist on a Southern pantry classic that makes a stunning homemade gift.

No-bake frozen chocolate torte with 11 ounces of melted chocolate, brandy, broken biscuits, and toasted whole hazelnuts. Rich, dense, and served straight from the freezer like an Italian semifreddo.

Forget about buying jam at the store, use this simple recipe to make a delicious batch that you can use for toast, crackers and more!

This very rich cake from the West Indies is ideal for those who prefer not to ice their Christmas cakes.

Big-batch Texas-style chili with 5 lbs of rough-ground beef and pork simmered in beer, sour mash whiskey, jalapenos, and a heavy hand of cumin. No beans. No compromise. Pure cowboy heat.

Traditional mincemeat with real beef and suet, the way it was made for centuries before the meatless version took over. Currants, raisins, apples, brandy, and warming spices simmer into a deeply flavored pie filling. Yields 80 servings.

Traditional Christmas fruitcake with brandy-soaked candied citrus peel, citron, currants, and raisins, deeply spiced and aged in a tin with periodic brandy basting before the holidays.