Favorite Cranberry Sauce Extraordinaire
I took three of my favorite cranberry sauce recipes and combined them to come up with this recipe. The supreme Saigon cinnamon I used is more potent than most cinnamon brands sold in stores.
- Serves: 12 persons
- 1cup freshly squeezed orange juice
- ½cup white sugar
- ½cup brown sugar
- 1(12 ounce) package fresh cranberries, rinsed
- 1medium orange, finely zested, divided
- 1crystallized ginger
- ¼cup chopped pecans
- ⅛teaspoon cinnamon (such as Supreme Saigon®)
Step 1Combine orange juice and both sugars in a saucepan over medium heat and allow the sugar to melt down. Add cranberries, 3/4 of the orange zest, and crystallized ginger.
Step 2Cook sauce, mashing down berries, over medium-low heat for 10 minutes.
Step 3Meanwhile, toast pecans in a small skillet over medium heat until fragrant, 2 to 3 minutes. Set aside.
Step 4Stir cinnamon and chopped pecans into the cranberry sauce until well combined. Transfer cranberry sauce to a serving dish and top with remaining orange zest.