Instructions
Place the cranberries and water in a saucepan and bring to a boil over high heat.
Cook for or until the berries are soft.
Place the contents of the pan in a blender or the workbowl of a food processor (or crush the berries with a fork) and process to crush the berries.
Place the berries in a strainer and press down hard to extract as much liquid as possible (There should be about 2-1/4 cups liquid; if not, add some water.) Place the liquid in a saucepan, add the sugar, bring to a boil over moderately high heat and stir to dissolve the sugar.
Cook until the liquid reaches 220 degrees on a candy thermometer (or when the mixture is dark and thick and a small amount can gel in cold water).
Remove the pan from the heat, stir in the brandy and pour into glass jars, washed cans, ramekins, etc.
Refrigerate until set and cold.
Use a small sharp knife to loosen the gel from the mold, invert and unmold to serve.
Makes 6-8 servings