Orange & Pecan Cranberry Sauce
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- 28 oz
- frozen cranberries
- 8 oz
- mandarin oranges in juice (can use fresh oranges)
- 1 c
- liquid from oranges & water or orange juice to make a cup.
- 3 c
- granulated sugar or less: 1 1/2 cups will work.
- 3 Tbsp
- dried orange peel (or use fresh zest if desired)
- 1 1/2 c
- pecans, chopped
1Drain Orange Segments, reserving juice. Add orange juice or water to make 1 cup of liquid. Measure sugar into a non-reactive deep pan. Add the liquid and bring to a boil. Simmer until all sugar has dissolved.
2Add the cranberries to the pot. Bring to a simmer and cook, stirring frequently to prevent sticking. As the cranberries cook, the mixture will foam. Use a small ladle to skim off as much of the foam as possible. Continue to simmer until the mixture reaches a temperature of approximately 220 degrees. If you want a thicker sauce, you may continue until the temp reaches 240 degrees (soft ball stage).
3Meanwhile, cut the orange segments into small pieces, add the grated rind (or zest) and set aside. Chop the pecans and set aside.
4Once your berries have reached the desired temperature, add the orange segments & rind/zest, bring back to a simmer. Remove the pan from the heat and stir in the pecans.
5You may spoon into sterilized jars and seal for longer storage. This sauce keeps well and if sealed should be good in your fridge for at least a couple of months.