This cobbler has a twist in the topping but yet tastes just like your grandmother’s! Any other fruit will also work well in this recipe. You must first taste the fruit to decide how much sugar needs to be added, as with any recipe that calls for fresh fruit.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Total Time: | 50 mins |
| Servings: | 12 |
| Yield: | 4 cups |
Ingredients
- 2 cups water
- ⅔ cup orange zest
- 2 cups white sugar
- ⅔ cup orange juice
- 1 tablespoon lemon juice
- 3 cups cranberries
- 1 tablespoon brandy
Instructions
- Inspect four 1/2-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until cranberry sauce is ready. Wash new, unused lids and rings in warm soapy water.
- Combine water and orange zest in a small pan over medium heat; cover and bring to a boil. Reduce the heat and simmer for 15 minutes. Drain, reserving all zest and 1/3 cup liquid.
- Return zest and reserved liquid to the pan; add sugar, orange juice, and lemon juice. Bring to a boil, then reduce the heat and simmer, stirring often, for 3 minutes.
- Add cranberries. Increase the heat to medium-high and boil until cranberries have popped and a small spoonful of sauce sets on a cold plate, about 10 minutes.
- Remove from the heat and stir in brandy. Pour into the prepared jars, filling to within 1/2 inch of the top. Cool to room temperature, then seal and store in the refrigerator.
Reviews
The best sauce ever! Everybody asked me for the recipe! it’s a Must for the holidays
Super quick and easy. The orange zest adds lots of fragrance to the sauce.
This is at it says, the best cranberry sauce you will ever taste. Absolutely delicious and easy to make.
I would reduce the orange zest
I have always hated that jelly stuff in a can, but I made this instead and it was a huge hit. This will be added to my yearly thanksgiving recipes. I agree with others that the brandy really makes it. If you don’t have or don’t want to use the brandy it really won’t be as good.
It wasn’t clear if you were supposed to leave the zest in with the remaining liquid, so I left it in. Cook time was 20 minutes, not 10. It was too sweet for me and had too much of the orange flavor. Next year I won’t be adding the zest back in and will be reducing the sugar. I love my cranberry sauce a bit tart and to taste like cranberry. This tasted like orange to me. But it did gel up real nice and even sealed the jar. 🙂 I’ll try this again next year.
I used this recipe as a guide – reduced the sugar to 1 1/2 cups, add one pear, peeled cored and chopped, and used blackberry brandy. I don’t even know if you needed to add the orange zest infused water, but it was a nice touch! Delicious!
Very good sauce. Despite all the sugar, it didn’t taste too sweet. I think the bitterness extracted from boiling the orange zest off set the sugar nicely!
at my house, we call these crack berries. people have been known to skip the plate and eat them alone by the bowl.
I’ve made this the past couple of Thanksgivings. This is the best cranberry sauce I’ve ever tasted! The brandy enhances the flavor…so delicious! I never want to have any other cranberry sauce!
I love this. Do
I love this recipe and have made it several times for the last 2-3 years for Thanksgiving and Christmas.
I substituted bourbon for brandy (I live in kentucky). It was a hit and I was asked to bring it again next year.
I bought an OXO zester just to make this recipe and it was worth every penny! I followed the advice from a previous review and used fresh hand-squeezed juice (with minor bits of pulp) from the oranges I zested. Turned out perfect!
Delicious! This is my go to recipe! I half the amount of zest, double the brandy and add it at same time as the cranberries to cook out the alcohol. My mom makes this too and has added lemon zest when short on orange zest, still delicious! You won’t go back to canned after trying this!
I make this every year for Thanksgiving
The best. Love the brandy… but I poured in probably a pint with 4 bags of fresh cranberries and used brown sugars! Amazing!
As the others stated, I reduced orange zest to 1/3 cup and boiled it with 1 1/4 cups of water (instead of 2 cups.) I didn’t have Brandy on hand, but, it still tasted great!
Wonderful cranberry relish! The only thing I changed was the zest; I used half what it called for, and used fresh-squeezed orange juice (one big navel orange did it.)
Love it, it was a huge hit. I have made it the past 2 years for the holidays.
Added more brandy to mine, and no, I’m not a lush. The alcohol burns off and the added brandy gives the sauce a boost of an oakey flavor