Brandied Orange and Cranberry Sauce Recipe

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 1/3 cup 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 4 1/2 pint jars leaving 1/2 inch space from top. Place lids onto jars and store in the refrigerator for up to two weeks.