Orange & Pecan Cranberry Sauce
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28 ozfrozen cranberries
8 ozmandarin oranges in juice (can use fresh oranges)
1 cliquid from oranges & water or orange juice to make a cup.
3 cgranulated sugar or less: 1 1/2 cups will work.
3 Tbspdried orange peel (or use fresh zest if desired)
1 1/2 cpecans, chopped
How to Make Orange & Pecan Cranberry Sauce
- 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.
- 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).
- Meanwhile, cut the orange segments into small pieces, add the grated rind (or zest) and set aside. Chop the pecans and set aside.
- 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.
- 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.