Orange Cranberry Sauce with Pecans

Orange Cranberry Sauce with Pecans

1 12oz bag cranberries

1 cup sugar
1 cup fresh orange juice
1 teaspoon grated orange zest
1 medium seedless orange, all peel and pith cut away, fruit diced
2/3 cup toasted pecans, finely chopped

Toast pecans in a 350 degree oven until aromatic – about 5 minutes. Combine first 4 ingredients in medium saucepan; bring to boil over medium heat, stirring until sugar dissolves and cranberries burst. Cook until mixture thickens, stirring occasionally, about 10 - 12 minutes. Remove from heat. Mix in orange pieces and pecans. Transfer to bowl. Cover and chill until cold. Top with finely chopped pecans for more texture.





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