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

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Chef's Notes

I used supreme Saigon cinnamon by Savory Spice Shop(R) for this recipe.
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