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Brandied Orange and Cranberry Sauce

Reviewed: Jul. 25, 2006
I made this for the first time to use at our Christmas in July festivities and it was a runaway best seller!!! I was not able to get fresh or frozen berries here in Queensland Australia so substituted with 2 cans of drained berries. I also reduced the orange zest to 1/3 cup and the sugar to 1 cup. The end result was more like a jelly but I wanted it thick so I boiled it longer than the recipe suggested. The extra sugar present in the canned berries would have contributed to the jelly setting. It had a great flavour and fantastic consistency and everyone loved it!!
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