1 orange
1/2 c. water
2 cinnamon sticks
3 whole cloves
2 c. sugar
1 lb. fresh cranberries
1/4 c. brandy

Grind orange and put in 2 quart saucepan; mix with water, cinnamon and cloves. Bring to boil; boil 10 minutes. Add sugar and cranberries. Cook until berries are soft, about 10 minutes. Remove cinnamon sticks and cloves. Add brandy while mixture is hot. Pour into sterilized 1 quart jar; cover; refrigerate. Mixture keeps indefinitely. Serve with meats.