Once you make this cranberry sauce, you will never buy the canned variety again. Make this dish ahead & freeze for your Thanksgiving meal.
⅓ cup orange zest (approximately the zest from four oranges)
2 cups water
2 cups white sugar
⅔ cup orange juice (I used the juice from four oranges)
1 tablespoon lemon juice
3 cups cranberries
½ teaspoon ground cinnamon
1 tablespoon brandy
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 ⅓ cup liquid.
To the reserved liquid, add the sugar, cinnamon, 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 30 minutes. The cranberries should pop and the sauce will be slightly thickened. Once cooled, the sauce will be much thicker (don't worry!)
Remove from heat, stir in brandy.
See above for directions on freezing or store in your refrigerator for up to two weeks.
Recipe by The Motherload at http://momadvice.com/blog/2013/11/make-ahead-brandied-orange-cranberry-sauce