Brandied Cranberry Sauce
Cora Sedlacek
(From November 1995 Victoria Magazine)
"This recipe is truly wonderful for a holiday dinner or for a hostess or holiday gift."

 1 pound (4 cups)
fresh cranberries

3/4 cup real maple syrup

1/2 cup brandy

1/2 cup sugar

Finely grated zest and juice
of 1 orange

Dash of cinnamon

Dash of ginger

Dash of cardamon

1. In a medium saucepan, combine cranberries, maple syrup, brandy, sugar, orange zest and juice, cinnamon, ginger and cardamon. Bring to boil stirring to dissolve sugar.

2. Reduce heat to medium. Simmer for 4 minutes, stirring constantly.

Remove from heat. Using a slotted spoon, remove 1/2 cup whole berries to use for garnish. Cora: I do not remove 1/2 cup berries. I think it is a matter of taste and texture. I like the whole berries.

3. Continue simmering remaining berries, stirring constantly, until all berries have popped and the sauce is a velvety juice, about 6-7 minutes longer.

4. Strain through a sieve to remove skins. Cora: I do not remove the skins.