Last year's post: chicken chow mein
This would make a great gift during the holiday season if you're looking to give something homemade. The recipe is very easy and makes about 3 small jars with no hot water canning required. (I followed food safety practices by washing the jars on the high temperature cycle of my dishwasher and filling the hot jars with hot cranberries before sealing and letting them cool on the counter.) If you want to make more as gifts I would suggest making several batches as opposed to one large batch because the foil pouch of hot cranberries could become pretty unwieldy. I've never personally been burned by hot cranberries but somehow I don't think it would be fun.
I used to work in a pizza parlor in another life and I can tell you from direct experience that melted cheese on a pizza straight out of an 700 degree oven can give you one heck of a burn, especially when you stick your thumb directly into it (by accident). The cranberries sort of seem similar for some reason. I received a larger and even more impressive burn by backing into the red-hot muffler of a motorcycle with my bare leg one time in Hawaii (in yet another life) but that doesn't seem quite as similar. Yes, I am a klutz.
click here for a printable recipe
Makes 3 half-pint jars
1 (16 oz) package raw fresh cranberries2 cups white sugar
6 tablespoons brandy
Heavy duty aluminum foil
Clean glass half-pint jars
Preheat oven to 300 degrees. Rinse and drain cranberries. Put cranberries in a large bowl and toss with the sugar.
Bake on a center rack for 1 hour. Open carefully and pour in the brandy, then stir gently with a spoon until all sugar is dissolved and brandy is mixed in thoroughly.
Place in jars and let cool, then store in the refrigerator for up to two months.