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.

Ingredients

• 1 cup freshly squeezed orange juice
• 0.5 cup white sugar
• 0.5 cup brown sugar
• 1 (12 ounce) package fresh cranberries, rinsed
• 1 medium orange, finely zested, divided
• 1 crystallized ginger
• 0.25 cup chopped pecans
• 0.125 teaspoon cinnamon (such as Supreme Saigon®)

Steps

1. Combine 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.
2. Cook sauce, mashing down berries, over medium-low heat for 10 minutes.
3. Meanwhile, toast pecans in a small skillet over medium heat until fragrant, 2 to 3 minutes. Set aside.
4. Stir cinnamon and chopped pecans into the cranberry sauce until well combined. Transfer cranberry sauce to a serving dish and top with remaining orange zest.