Growing up, cranberry side dishes came straight out of a Del Monte can and was served at room temp! That might explain why I was never a fan of cranberries until I was well into adulthood. But my cranberry memories changed when I found this cranberry sauce recipe in the celebrity section of a People magazine’s holiday issue. This cranberry sauce forever changed my holiday menu.
This cranberry sauce recipe was provided by the the former New York Times food critic, Sam Sifton. I was getting a pedicure when I stumbled onto this cranberry side dish. I took a quick photo of the recipe details.
Cranberry Sauce Recipe
I could not believe the difference fresh (or frozen) cranberries made to this popular holiday side dish. The addition of pecans and ginger elevated this recipe to a new level. My son would say this recipe is legit.
I added apples to change up the flavor! I love a recipe that celebrates flexible ingredients.
CRANBERRY SAUCE RECIPE | PIN OR PRINT
- 1/2 CUP PECANS, CHOPPED
- 1 12 OZ FRESH OR FROZEN CRANBERRIES
- 3/4 CUP SUGAR
- 3/4 CUP ORANGE JUICE
- 1 TSP. GRATED FRESH GINGER OR GINER SPICE
- 2 TSP ORANGE ZEST
- CRANBERRY SAUCE RECIPETOAST PECANS IN LARGE SAUTE PAN OVER MEDIUM HEATSTIR OCCASIONALLY 4-5 MINUTES. TIN SMALL SAUCEPAN ADD CRANBERRIES, SUGAR AND ORANGE JUICE OVER MEDIUM-HIGH HEAT.. CRANBERRIES WILL START TO POP WHEN READY.ADD GINGER & ORANGE ZEST; COOK 2-3 MINUTES & REMOVE FROM HEAT. ADD PECANS; COVER & COOL TO ROOM TEMP. CHILL, COVERED FOR AT LEAST 2 HOURS.
This recipe introduced me to a new berry. And, this recipe is not just for the holidays. This side dish is perfect to serve alongside a tenderloin.