In Small sauce pan, combine orange zest and water. Cover and
bring to boil; reduce heat and simmer until zest is tender, about 20
mins. Drain, reserving zest and 1/3 cup (75 ml) of the liquid.
In heavy pot, stir together reserved liquid, sugar, orange juice and
lemon juice- bring to a boil. Reduce heat and simmer, uncovered,
for 3 minutes stirring often.
Add cranberries and reserved zest. Increase heat to high and boil
vigorously, stirring constantly, for about 5 minutes or until
cranberries have popped and small spoonful of sauce sets on a cold
plate. Remove from heat- stir in brandy.
Pour into sterilized canning jars. Or refrigerate covered tightly for
up to 1 month.
Makes about 4 cups.
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