Bring this easy-to-make, flavorful sauce with you to the next family gathering where roasted meat or poultry is served. Or make a batch for gift giving.
Grate the orange peel and add to a pot with the sugar and ginger. Add the juice from the orange into the pot and simmer over medium heat until the sugar is dissolved. Add cranberries and cook 3 to 5 minutes until the skins pop open. Mash berries with spoon or fork until of desired consistency. Add pecans. Serve warm or chilled.
*Fresh, frozen cranberries can be substituted for fresh.
(Also visit our main Thanksgiving Recipes page)
Copyright © 1998, Lynn Kerrigan. No portion of this article may be reproduced for publication without express, written permission of the author.
This page created 1998 and modified February 2007
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