This is a recipe a friend found in Victoria magazine two years ago. It is the best cranberry sauce I have ever tasted. Anyone who has ever had it goes home with the recipe. I usually make several batches, put them in cute jars and deliver them before the holidays as a treat for holiday meals.

BRANDIED CRANBERRY SAUCE
(From November 1995 VICTORIA MAGAZINE)

1 lb. (4 c.) fresh cranberries
3/4 c. real maple syrup
1/2 c. brandy
1/2 c. 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 c. whole berries to use for garnish.

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.

NOTE: I do not remove 1/2 c. berries in step #2 and I do not remove skins in step #4. I think it is a matter of taste and texture. I like the whole berries.