2 c. granulated sugar
1/2 c. water
1 cinnamon stick (3 inches)
1 lb. (4 c.) cranberries, washed
1/2 thin skinned orange, finely chopped, including rind
1/2 c. brandy or cognac

1. In heavy 2 quart saucepan, combine sugar and water. Bring to boil and boil for 3 minutes, without stirring. Add cloves, cinnamon stick, cranberries and orange. Cook over low heat, stirring occasionally for 4 to 5 minutes, or until cranberries begin to pop. Remove from heat and stir in brandy or cognac. Let cool to room temperature. Discard cloves and cinnamon stick. Pack relish into airtight containers and refrigerate. Relish will keep well in refrigerator for up to one month or in freezer for 6 months.

2. May be canned for shelf storage by chopping cranberries in half and processing mixture in 1/2 pint jars for 10 minutes.

3. Serve at room temperature with meats, duck or turkey.

4. Makes two 1 pint or four 1/2 pints.