Toss cranberries and sugar together on sheet pan. Bake in preheated 400F oven for 10 - 15 minutes, or until the cranberries have popped and have a little bit of caramelization on top.

Stir together any undissolved sugar with cranberries and transfer to mason jar. Pour brandy to cover cranberries. You can adjust the thickness of the cranberries by adding more brandy. Mixture thickens as it cools and will keep in the fridge for months. Add a tablespoon full of mixture to a champagne flute, top with your favorite prosecco. Extra cranberries can be used in a variety of desserts.