Recipe By thedailygourmet
Rating
Published Nov 26th
Prep 5m Cook 15m Additional - Ready In 20m
Servings 12 servings Calories 112.6

I took three of my favorite cranberry sauce recipes and combined them to come up with this recipe. The supreme Saigon cinnamon I used is more potent than most cinnamon brands sold in stores.

Recipe Ingredients

  • 1 cup freshly squeezed orange juice
  • ½ cup white sugar
  • ½ cup brown sugar
  • 1 (12 ounce) package fresh cranberries, rinsed
  • 1 medium orange, finely zested, divided
  • 1 crystallized ginger
  • ¼ cup chopped pecans
  • ⅓ teaspoon cinnamon (such as Supreme Saigon®)

Cooking Directions

  1. 1 Combine orange juice and both sugars in a saucepan over medium heat and allow the sugar to melt down. Add cranberries, 3/4 of the orange zest, and crystallized ginger.
  2. 2 Cook sauce, mashing down berries, over medium-low heat for 10 minutes.
  3. 3 Meanwhile, toast pecans in a small skillet over medium heat until fragrant, 2 to 3 minutes. Set aside.
  4. 4 Stir cinnamon and chopped pecans into the cranberry sauce until well combined. Transfer cranberry sauce to a serving dish and top with remaining orange zest.

Nutrition Facts

  • Calories 112.6
  • Carbohydrate 25.1 g
  • Fat 1.7 g
  • Fiber 1.9 g
  • Protein 0.6 g
  • Saturated Fat 0.2 g
  • Sodium 3.4 mg
  • Sugar 21.6 g

Chef's Notes

I used supreme Saigon cinnamon by Savory Spice Shop(R) for this recipe.
No review yet, please check back later or create your own review

Add review

We use cookies and similar methods to recognize visitors and remember their preferences. We also use them to measure ad campaign effectiveness, target ads and analyze site traffic. Learn more