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Photo by: Mark Shapiro
Although I love canned cranberry sauce, when I have time I like to make this homemade version, which is truly the easiest and the very best.
1. In a saucepan, combine sugar, orange zest, orange juice and ginger. Cook over medium heat, stirring, until sugar is dissolved, about 1 minute. Add cranberries and cook until they pop, about 5 minutes. Stir in pecans. Remove from heat and let cool.
Variation: If you don’t care for pecans, substitute raisins, currants or blueberries.
Store in an airtight container in the refrigerator for up to 1 week. (Though it never lasts that long in my house!) Freshen up the flavor of the sauce by adding 1 tbsp (15 ml) freshly squeezed lemon juice before serving.
Nutrients per serving (% daily value)
Nutritional information is based on 10 servings.