- Dish type
- Side dish
Fresh cranberries are cooked with orange zest, orange juice, lemon juice and brandy. This is a lovely cranberry sauce to serve with roasts, and to put on the sandwiches you make with the leftovers!
144 people made this
- 6 tablespoons orange zest
- 450ml (16 fl oz) water
- 400g (14 oz) caster sugar
- 150ml (1/4 pint) orange juice
- 1 tablespoon lemon juice
- 350g (12 oz) cranberries
- 1 tablespoon brandy
MethodPrep:5min ›Cook:20min ›Ready in:25min
- In a small pan over medium heat, combine the orange zest and water. Cover and bring to boil. Reduce heat and simmer for 15 minutes. Drain, reserving zest 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 (1/2 in) space from top. Place lids onto jars, and store in the refrigerator for up to two weeks.
This is perfect to give to friends and neighbours during the Christmas season!
Watch how to make three different kinds of cranberry sauce starting with an easy base recipe in our How to make cranberry sauce video.
Reviews & ratingsAverage global rating:(153)
Reviews in English (133)
by I'm nuts too...
mmm good. I have now made this 5 times and it is absolutely scrumptious. If you don't like it you didn't make it right. Zest is not enormously long strings that need to be picked out or cut up. Use a zester. It benefits from being cooked too long but not cooking long enough will not enhance it. Don't worry that you might be cooking it too long. Take a little time, don't change anything and it will be well worth it. By the way, rind and zest are not the same thing, this recipe should not contain any rind, only zest. It takes a bunch (8 or so) oranges to do this right and the particles of zest will be small and will blend with the cranberries if done right. Its worth the effort.-15 Sep 2008
by Rhonda Brock Fuller
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.-15 Sep 2008
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.-15 Sep 2008