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12-10-2006, 10:23 AM
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Brandied Orange and Cranberry Sauce
2/3 cup orange zest
2 cups water 2 cups white sugar 2/3 cup orange juice 1 tablespoon lemon juice 3 cups cranberries 1 tablespoon brandy 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.     
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