Groceries |
12 ounces fresh cranberries
1 cup freshly squeezed orange juice
Zest of 1 orange
1/2 cup granulated sugar
1/4 cup Foodie Tasting Room Clover Honey
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup chopped pecans
2 tablespoons butter
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
The steps to follow |
In a medium saucepan, combine the cranberries, orange juice, orange zest, granulated sugar, honey, ground cinnamon, ground nutmeg, and salt.
Bring the mixture to a boil over medium-high heat, stirring occasionally.
Once boiling, reduce the heat to medium-low and let it simmer for about 10-15 minutes, or until the cranberries have burst and the sauce has thickened. Stir occasionally to prevent sticking.
While the cranberry sauce is simmering, melt the butter in a small skillet over medium heat.
Add the chopped pecans, brown sugar, and ground cinnamon. Cook, stirring frequently, for about 3-5 minutes, or until the pecans are toasted and the sugar has caramelized.
Combine and Serve:
Once the cranberry sauce has thickened to your liking, remove it from the heat and let it cool slightly.
Transfer the sauce to a serving dish and sprinkle the pecan topping over the top.
Refrigerate:
You can make this sauce ahead of time and store it in the refrigerator for up to a week. The flavors will meld and improve as it chills.
Serve the cranberry orange pecan sauce chilled or at room temperature alongside your holiday main dishes.