Brandied Cranberry Orange Sauce
Cranberries are cooked with orange rind orange juice, lemon juice and brandy. This is an interesting sauce to serve with roasts on special occasions.
Ingredients
Serves: 8
- 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
Directions
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.
Tip:
This makes a nice food present at Christmas.
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Reviews and Ratings
Global Ratings:
(5)
Reviews in English (5)
I love cranberries so I thought I would give this a try for Christmas. I added half of the orange zest suggested and it was just enough orange flavour. Also, as most people have said, you will probably need to cook it a little longer. A huge hit with my husband's grandfather, I thought he was going to eat the whole bowl! I will definitely make this again!!!!!! - 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
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