You'll never want to eat canned cranberry sauce again! Fresh cranberries are cooked with orange zest, orange juice, lemon juice and brandy.
INGREDIENTS (for 8 servings):
- 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.