Cranberry sauce with a twist! Add oranges, and splash of Cointreau for a terrific flavor. Pecans are optional. Great side dish for the holidays. Lower in sugar than most recipes. I am happy to share this recipe with you! Enjoy!
Rinse the cranberries. Take the zest from the orange, and set it aside. Peel the orange with a sharp knife so no white part of the peeling shows. Dice the orange into small pieces, removing seeds and white pulpy part so only the good orange part remains.
In a medium saucepan, heat 1/2 cup water with the orange zest, sugar and salt over medium-high heat, stirring until the sugar dissolves, 2 to 3 minutes. Stir in the cranberries and bring to a boil. Reduce the heat and simmer until the cranberries burst and the sauce has thickened slightly, about 7 minutes. Add diced orange, Cointreau and the cloves. Sweeten with more Splenda or sugar, if desired. Let the sauce cool to room temperature before serving. Or chill if you prefer. Enjoy!
Optional: Toast pecans in oven at 350°F until color turns slightly brown. Remove from oven, allow to cool and then roughly chop. Add pecans when you add the diced orange.