In saucepan combine sugar, cornstarch, and spices.
Blend in cranberry sauce and 2 tablespoons water.
Cook and stir till thickened and bubbly.
Stir in 7 tablespoon of the brandy.
Turn into chafing dish or heatproof bowl.
Heat remaining brandy in ladle or small pan just till warm; flame and pour over cranberry mixture.