Home Cookin 4.9 Chapter: Pickles, Preserves, Condiments

Brandied Cranberry And Orange Sauce
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1/3 Cup Finely slivered orange zest
(thin outer rind)
2 Cups Water
2 Cups Granulated sugar
2/3 Cup Orange juice
1 Tablespoon Lemon juice
3 Cups Fresh cranberries
1 Tablespoon Brandy or orange liqueur
..
This is a tart cranberry sauce you can make well in advance of the holidays.
Cranberries are as well suited to meats such as roast goose, duck and pork
as well as the traditional turkey.

In a small saucepan, combine orange zest and water. Cover and bring to boil.
Reduce heat and simmer until zest is tender, about 20 minutes. Drain,
reserving zest and 1/3 cup of liquid.

In a heavy preserving kettle, stir together reserved liquid, sugar, orange
and lemon juices; bring to boil. Reduce heat and simmer, uncovered for 3
minutes, stirring often.

Add cranberries and reserved zest. Increase heat to high and boil
vigourously, stirring constantly for about 5 minutes or until cranberries
have popped and small spoonful of sacue sets on a cold plate. Remove from
heat; stir in brandy or liqueur.

Pour into sterilized jars leaving 1/2 inch headspace; Process BWB 10
minutes. Or refrigerate, covered tightly; for up to 1 month.
Makes about 4 cups. Source: Canadian Living

Servings: 4



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Eagles may soar, but weasels don't get sucked into jet engines.