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
CRANBERRY SAUCE
Ingredients
- 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
Instructions
- 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.
Here’s another favorite cinnamon and pecan recipe during the holidays! And, if you are looking for additional cranberry recipes check out this list from Country Living.
OH my gosh, YES! They make it so much better. The only kind I like. I was never a fan of the canned version!
Yum!