Cranberries are cooked with orange rind orange juice, lemon juice and brandy. This is an interesting sauce to serve with roasts on special occasions.
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