Recipe: Orange-Brandy Cranberry Sauce

This was the best cranberry sauce I have ever made and people at the party raved about out and even asked for the recipe. It does have a little alcohol in it so if you are making it for young family members you can either add it earlier so the alcohol burns off or replace it with some white grape juice or a touch of extra orange juice. This can be served right away but is best made at least a day before serving (the flavors get stronger as it sits). Simple store in the fridge. It can be served warm or cold depending on your personal taste.

Orange-Brandy Cranberry Sauce
Serves 10
  1. 1/3 cup orange zest (about four oranges)
  2. 1/2 cups water
  3. 1/4 cup white sugar
  4. 2/3 cup orange juice (about four oranges)
  5. 1 tablespoon lemon juice (about half a lemon)
  6. 1/2 teaspoon ground cinnamon
  7. 1/4 teaspoon cardamom
  8. 1/4 teaspoon nutmeg
  9. 12 oz fresh cranberries
  10. 2 tablespoons brandy
  1. In a small pan over medium heat, combine the orange zest and water. Cover and bring to boil then reduce heat and simmer for 15 minutes.
  2. To the above, add the sugar, orange juice, lemon juice and spices. Bring to boil; reduce heat and simmer for 3 minutes uncovered, stirring often.
  3. Add cranberries; increase heat to medium-high and boil for about 30-40 minutes. The cranberries should pop and the sauce will be slightly thickened. Once cooled, the sauce will be much thicker.
  4. Remove from heat, stir in brandy.
Adapted from Mom Advice
Adapted from Mom Advice
Mab Made Food

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