Inspect four 1/2-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until cranberry sauce is ready. Wash new, unused lids and rings in warm soapy water.

Combine water and orange zest in a small pan over medium heat; cover and bring to a boil. Reduce the heat and simmer for 15 minutes. Drain, reserving all zest and 1/3 cup liquid.

Return zest and reserved liquid to the pan; add sugar, orange juice, and lemon juice. Bring to a boil, then reduce the heat and simmer, stirring often, for 3 minutes.

Add cranberries. Increase the heat to medium-high and boil until cranberries have popped and a small spoonful of sauce sets on a cold plate, about 10 minutes.

Remove from the heat and stir in brandy. Pour into the prepared jars, filling to within 1/2 inch of the top. Cool to room temperature, then seal and store in the refrigerator.