Brandied Cranberry Orange Sauce
- 6 tablespoons finely grated orange rind
- 450ml water
- 1 3/4 cups (400g) caster sugar
- 150ml orange juice
- 1 tablespoon lemon juice
- 350g cranberries
- 1 tablespoon brandy
Preparation:5min › Cook:25min › Ready in:30min
- In a small saucepan over medium heat combine the orange rind and water. Cover and bring to boil. Reduce heat and simmer for 15 minutes. Drain, reserving rind and 5 tablespoons of the 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 jars leaving a 1cm space from top. Screw on the lids and store the jars in the fridge for up to two weeks.
This makes a nice food present at Christmas.
If you don’t have the brandy, don’t bother making the recipe - it's still ok, but brandy pulls out some vital flavour in this mix. Use a good fine zester and avoid the white part of the rind, which means you may need about 8 medium sized oranges. Finally, don’t undercook or overcook the sauce and you're most likely to undercook it (helpful huh?) Oh, in my opinion the sauce benefits from resting at least one day before serving. - 29 Sep 2008
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. (Expect to cook it down a bit longer than indicated, though.) If you manage to have any left after the meal, you'll find it's also wonderful on vanilla ice cream. - 29 Sep 2008
I'm not a big fan of cranberry sauce, and when I decided to use this recipe for christmas I had no idea it was going to turn out so yummy. Everyone loved it and wanted the recipe. The orange and brandy really brought out the flavour, although I did cut back on the orange zest. Wonderful recipe, and much prettier than the shop bought alternative. - 29 Sep 2008