Fresh berries and orange zest provide a completely different flavor and texture from the canned stuff. It comes together fast, can be made a day in advance and lasts for a week in the fridge.
|Fresh cranberries are in season during the fall. Start with a 12 oz bag and a small orange.|
|Place all ingredients, except for the nuts, in a medium saucepan.|
|Bring to a boil then reduce heat to simmer. Cook 4-5 minutes.|
|As the berries cook, you'll hear them "pop".|
|The sauce will continue to thicken as it cooks.|
|After simmering for five minutes, sauce will be thick. Remove from heat to cool slightly.|
Stir in pecans and chill for at least two hours. Enjoy!
Zest of one small orange
3/4 cup orange juice
2/3 cup sugar
1/4 tsp cinnamon
1/4 tsp ground ginger
dash of ground cloves
1 12-oz pkg. cranberries
1/2 chopped pecans
Combine all ingredients except pecans in a medium saucepan. Bring mixture to boil and reduce heat to simmer. Cook, stirring occasionally 4-5 minutes until cranberries pop. Remove from heat. Cool slightly. Stir in pecans and chill sauce at least two hours before serving. Makes about 2 1/2 cups sauce.