I have a cranberry confession. I was never a fan of cranberry sauce. Until a few years ago I had never had fresh cranberries on the Thanksgiving table. Growing up, our cranberry side dishes came from a Del Monte can. But, my cranberry concept changed when I found this recipe in the Celebrity section of the holiday issue of People magazine. This cranberry sauce recipe is from the former New York Times food critic, Sam Sifton. This recipe changed my holiday menu.
I can’t believe the difference fresh cranberries makes to this popular holiday side dish. The ingredients are fresh and the taste is amazing. As my son would say, this cranberry sauce is “legit.”
CRANBERRY SAUCE RECIPE
- 1/2 cup pecans, chopped
- 1 12 oz bag fresh or thawed frozen cranberries
- 3/4 cup sugar
- 3/4 cup fresh orange juice
- 1 teaspoon grated fresh ginger
- 1 1/2 teaspoon orange zest
- Toast pecans in large saute pan over medium heat, stir occasionally 4-5 minutes.
- Cook cranberries, sugar and orange juice in small saucepan over medium-high heat.
- Cranberries will start to pop when ready.
- Add ginger and orange zest; cook 2-3 minutes and remove from heat.
- Add pecans; cover and cool to room temperature.
- Chill, covered, for at least 2 hours.