Orange & Pecan Cranberry Sauce Recipe

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Orange & Pecan Cranberry Sauce

Kaye Dunn

By
@Dollmakervbar

This recipe has been handed down in our family for ages! I never liked canned Cranberry Sauce and always loved this. It's not just for Turkey, goes great with poultry and pork, anytime. Enjoy!


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Serves:

12

Method:

Stove Top

Ingredients

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

Directions Step-By-Step

1
Drain 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.
2
Add 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).
3
Meanwhile, cut the orange segments into small pieces, add the grated rind (or zest) and set aside. Chop the pecans and set aside.
4
Once 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.
5
You 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.

About this Recipe

Main Ingredient: Fruit
Regional Style: American