Description
This Brandy Orange Cranberry Sauce is cooked with a traditional mix of fresh cranberries with orange and lemon juice, offset with a hit of brandy for a little zing.
Ingredients
Scale
- 2/3 cups orange zest
- 2 cups water
- 1 1/2 cups white sugar
- 2/3 cup orange juice
- 1 tablespoon lemon juice
- 16 ounces fresh cranberries
- 1 tablespoon brandy
Instructions
- Combine orange zest and water in a small saucepan over medium heat. Bring to a boil then reduce heat and simmer over low heat for 15 minutes or until liquid is reduced by half. Drain, reserving liquid. Discard zest.
- Place reserved liquid (about 1 cup) in a saucepan and add sugar, orange juice, lemon juice and cranberries. Bring to a boil over medium-high heat. Stir occasionally until cranberries have popped and a small spoonful of liquid gels when placed on a cold plate, about 10-15 minutes.
- Remove saucepan from heat and stir in brandy. Allow sauce to cool slightly before pouring into jars. Sauce can be stored covered in the refrigerator for up to two weeks.
Keywords: Brandy Orange Cranberry Sauce, Thanksgiving