orange & pecan cranberry sauce

★★★★★ 1
a recipe by
Kaye Dunn
Van Buren, AR

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!

★★★★★ 1
serves 12
method Stove Top

Ingredients For orange & pecan cranberry sauce

  • 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

How To Make orange & pecan cranberry sauce

  • 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.