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Brandied Orange and Cranberry Sauce

"This is the best cranberry sauce you will ever eat!"
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25 m servings 236 cals
Original recipe yields 8 servings (4 cups)


  • Calories:
  • 236 kcal
  • 12%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 59.5g
  • 19%
  • Protein:
  • 0.4 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. 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.
  2. 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.
  3. 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.
  4. 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.

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Read all reviews 122
  1. 141 Ratings

Most helpful positive review

I've hunted for cranberry sauce that was "slap your grandma in the creek" good for many years. This one seems to be it. Though easy to make, any one of three things can degrade the result so h...

Most helpful critical review

I tried this with dried orange rind. Not a good idea. Well, it would have been OK if I'd used about 1/4th the amt of orange rind...

Most helpful
Most positive
Least positive

I've hunted for cranberry sauce that was "slap your grandma in the creek" good for many years. This one seems to be it. Though easy to make, any one of three things can degrade the result so h...

This is awesome. Try using 1/3 cup, instead of 2/3 cup, of orange zest using a microplane grater. Frozen cranberries are fine, just rinse immediately before use, no need to thaw. I also like ...

okay, if you make this--please concentrate on making the zest FINE... i made the mistake of grating the orange rind and it was WAAAAYYY TOO much and waaaay too thick. as a new bride i was very...

I love cranberries so I thought I would give this a try for Thanksgiving. I added half of the orange zest suggested and it was just enough orange flavor. Also, as most people have said, you ...

I'm not a big fan of canned cranberry sauce, and when I decided to use this recipe for Thanksgiving I had no idea it was going to turn out so yummy. Everyone loved it and wanted the recipe. Th...

mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm 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 nee...

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. (Ex...

The only change I made was reducing the orange zest to 1/3 cup. It required 4 oranges to get this amt. This was an "AWESOME" recipe. Everyone loved it!

I agree with what's already been said: outstanding, but use less zest. Everyone bragged about it at dinner yesterday. I HATE tinned cranberry relish, but really like this recipe.