Notes: Sauce can be made up to 1 week ahead. To serve warm, reheat in a microwave oven.
1 package (12 oz.) fresh or thawed frozen cranberries
1 1/2 cups sugar
1/3 to 1/2 cup brandy
2 tablespoons finely shredded orange peel
How to Make It
Sort cranberries and discard any soft or spoiled ones. Rinse and drain berries.
Mix cranberries, sugar, brandy, and orange peel in an 8- or 9-inch square baking dish. Bake, uncovered, in a 325° oven until berries are tender when pierced and most of the liquid has evaporated, about 1 hour, stirring occasionally. Serve warm or cool.