Brandied Cranberry Sauce

Every year when the stores start carrying cranberries in November, I start making batches of this luscious tart and spicy condiment. It is very easy to do and can be made with honey instead of the raw sugar. I have also made it with agave. You can use regular brandy but sometimes I use French Apple or Pear Brandy and other times cognac.

Ingredients:

1 package of raw cranberries (washed)
1/2 a cup of raw sugar
1/2 cup of water
1/2 cup fresh squeezed orange juice (or lemon juice and increase sugar slightly)
1 Tablespoon good quality vanilla extract
zest from 1 orange
4 pieces of cinnamon sticks about 3" in length
1/2 tsp freshly grated nutmeg
1/2 tsp. ground cardamon
1/2 cup brandy

Place the sugar and liquids in a pan over medium heat. Once the sugar has melted add cranberries and all spices, but hold off on the brandy. Cook on a low to medium heat stirring occasionally till the cranberries start to pop. Add brandy. Cook about 1 minute more. Remove from heat and chill or at least allow to cool before serving. Cranberries have natural pectin so the sauce thickens nicely when cooled.