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The Wyman Hotel

Silverton, Colorado

Specialty Recipe

Orange Brandy Sauce

Ingredients:
8 navel oranges
3 ruby red grapefruits
2 lemons
1-1/2 cups water
7 cups white sugar
1/2 cup brandy

Cut off ends of fruit and peel. Cut peel into 1/8-inch wide strips. Remove seeds and chop fruit pulp (I use my food processor with the chopping blade). In a heavy 6-quart stock pot, bring peel, pulp, and water to a slow boil, stirring often, until soft, about 45 minutes. When peel is soft, slowly add sugar and bring fruit mixture to a slow boil, stirring often. After approximately 30 to 40 minutes, mixture will thicken. Remove from heat and add brandy. Sauce keeps well in refrigerator or can be canned using standard pressure canning techniques.

Makes: about 3 quarts

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