|Sugar||1⁄4 Cup (4 tbs)|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Ground cloves||1 Dash|
|Whole cranberry sauce||16 Ounce (1 Can)|
|Brandy||1⁄4 Cup (4 tbs)|
|Vanilla ice cream||1 Pint|
In saucepan combine sugar, cornstarch, ground cinnamon, ground nutmeg, and ground cloves.
Blend in cranberry sauce and water.
Cook, stirring constantly, over medium heat till thickened and bubbly.
Stir in 1 tablespoon of the brandy.
Turn into chafing dish or heatproof bowl.
Heat remaining brandy over low heat just till warm; flame and pour over cranberry mixture.
Blend brandy into sauce; serve immediately over vanilla ice cream.
Makes 2 cups sauce.