-
-
My review
Brandied Orange and Cranberry Sauce
Claudia
"This is the best cranberry sauce you will ever eat!"
Added to shopping list.
Go to shopping list.
Ingredients
25 m servings 236 calsOriginal recipe yields 8 servings (4 cups)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- In a small pan over medium heat, combine the orange zest and water. Cover and bring to boil. Reduce heat and simmer for 15 minutes. Drain, reserving zest and 1/3 cup liquid.
- To the reserved liquid, add the sugar, orange juice and lemon juice. Bring to boil; reduce heat and simmer for 3 minutes uncovered, stirring often.
- Add cranberries; increase heat to medium-high and boil for about 10 minutes or until the cranberries have popped and a small spoonful of sauce sets on a cold plate.
- Remove from heat, stir in brandy. Pour into 4 1/2 pint jars leaving 1/2 inch space from top. Place lids onto jars, and store in the refrigerator for up to two weeks.
Nutrition Facts
Per Serving: 236 calories; 0.1 g fat; 59.5 g carbohydrates; 0.4 g protein; 0 mg cholesterol; 1 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 125144 Ratings
-
-
-
-
-
Most helpful positive review
11/25/2002
I've hunted for cranberry sauce that was "slap your grandma in the creek" good for many years. This one seems to be it. Though easy to make, any one of three things can degrade the result so h...
Most helpful critical review
12/16/2004
I tried this with dried orange rind. Not a good idea. Well, it would have been OK if I'd used about 1/4th the amt of orange rind...
Most helpful
Most positive
Least positive
Newest
11/25/2002
I've hunted for cranberry sauce that was "slap your grandma in the creek" good for many years. This one seems to be it. Though easy to make, any one of three things can degrade the result so h...
12/19/2004
This is awesome. Try using 1/3 cup, instead of 2/3 cup, of orange zest using a microplane grater. Frozen cranberries are fine, just rinse immediately before use, no need to thaw. I also like ...
12/3/2003
okay, if you make this--please concentrate on making the zest FINE... i made the mistake of grating the orange rind and it was WAAAAYYY TOO much and waaaay too thick. as a new bride i was very...
12/4/2003
I love cranberries so I thought I would give this a try for Thanksgiving. I added half of the orange zest suggested and it was just enough orange flavor. Also, as most people have said, you ...
11/27/2000
I'm not a big fan of canned cranberry sauce, and when I decided to use this recipe for Thanksgiving I had no idea it was going to turn out so yummy. Everyone loved it and wanted the recipe. Th...
11/24/2003
mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm good. I have now made this 5 times and it is absolutely scrumptious. If you don't like it you didn't make it right. Zest is not enormously long strings that nee...
12/30/2001
I try a new cranberry-sauce recipe every holiday, and this one has gotten far and away the best reception. Unlike the other reviewers I *increased* the zest and was pleased with the results. (Ex...
11/30/2005
The only change I made was reducing the orange zest to 1/3 cup. It required 4 oranges to get this amt. This was an "AWESOME" recipe. Everyone loved it!
12/26/2003
I agree with what's already been said: outstanding, but use less zest. Everyone bragged about it at dinner yesterday. I HATE tinned cranberry relish, but really like this recipe.