Cranberry sauce has long been my favorite thing at the Thanksgiving dinner table. For many years I preferred the kind from the can. There was something about that sweet-tart magenta cylinder of gelatin that I adored. Then I made my own a few years ago, and couldn’t go back to store-bought. Imagine that!
At first I started with a pure, unadulterated cranberry sauce. But over the years I’ve added things. Orange juice and zest, as well as toasted pecans. It’s sweet, it’s savory, it’s tart – it’s wonderful. And, leftovers are killer on turkey sandwiches. I’m looking forward to sharing a few other Thanksgiving recipes with you guys next week, so make sure to check back. Have a great weekend, everyone!
12 oz fresh cranberries
3/4 cup sugar
zest from 1 orange or tangerine
1/4 cup fresh orange juice
3/4 cup water
1/2 cup pecan halves
Toast the pecans in a small, dry skillet over medium heat for a few minutes – until starting to brown and are fragrant. Set aside to cool, and then roughly chop.
In a large saucepan combine the cranberries, sugar, water, and orange juice. Bring to a boil over medium-high heat. Once cranberries begin to burst, reduce heat to low and simmer for about 15 minutes.
Remove from heat, and stir in pecans and orange zest. Place into small serving bowl, cover with plastic wrap, and refrigerate until ready to use.