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Brandied Orange and Cranberry Sauce

Reviewed: Dec. 25, 2012
This recipe is great but I use wine instead of brandy to save myself the trip to the liquor store and honestly I'd rather use my favorite winery's wine instead of random brandy. That said, there are some really funny comments on here and they are way off base. First, if you use 2/3rds orange it isn't too orangy (I'm not a fan of using too much orange personally and the first time I tried it I didn't use much and it tasted awful). Secondly, 8 oranges? Really? Wasteful. Use one navel orange or if you can even manage to locate it two small to medium organic oranges but Key West struggles on this aspect. Publix gets tangerines by the buckets but not organic oranges. So I just washed my one big navel orange really well and rinsed it well and yes, I used a potato peeler because it doesn't matter that I'm engaged to be married. I am OCD but the white part won't leave the water that bitter. You are only using 1/3rd of the water, not all of it, and the rind, the smaller it is, the more is likely to get into your pot. I just peeled in big chunks. That said this go around it came out spanktacular and I wish my family was down here to enjoy it because it is like candy it is that good. A few tips: sift through your cranberries. a quarter of my bag of cranberries were *bad* and I just bought them fresh yesterday and it was one of the more fresh bags in the store. Literally bringing back the bad ones. Don't move to Key West. lol. Oh, thanks to OP for a lovely recipe!
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