4 cups cranberries (fresh)
2 cups sugar
zest of 1 orange, in strips
2 tablespoons juice from the orange
1/3 cup good quality brandy

Wash cranberries in cold water, removing any stems and leaves, if present. Drain.

Peel the zest of the orange into 1/8" wide strips, a few inches long.

Sprinkle cranberries with orange juice and sugar; stir in the orange peels.

Transfer mixture to a baking dish or casserole and spread evenly about 1 1/2" deep. Cover dish with aluminum foil and bake at 300F for about an hour.

When done, gently stir in brandy and store in 1/2 pint canning jars or freeze.

Note: A stick of cinnamon and/or a pinch of ground cloves may be added before baking to make a spicy condiment with a nod to the aromas of Autumn and holiday baking.

Submitted by: CM