In this sweet-tart twist on a classic, fresh cranberries are simmered with red wine and classic mulling spices. An optional, but recommended, splash of brandy makes this adult cranberry sauce an elegant addition to any holiday table. Makes about 2 cups cranberry sauce.
In a large pot, stir together all ingredients except for the brandy. Bring to a boil, stirring frequently. Reduce heat and simmer until most of the cranberries have "burst" and are soft.
Remove from heat and stir in brandy, if using.
Cool to room temperature and serve. Sauce will thicken upon standing.
Sauce can be made up to 5 days in advance and stored, covered, in the refrigerator, or up to 2 months in the freezer.Return to room temperature before serving. *If you prefer your cranberry sauce on the more tart side, reduce sugar to 3/4 cup.