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Thanksgiving: Gingered Cranberry Sauce

Source of Recipe

From "Thanksgiving: How to Cook it Well" by Sam Sifton


List of Ingredients

â—¦ ½ cup pecans
â—¦ 1 12-ounce bag fresh or thawed frozen cranberries
â—¦ ¾ cup sugar
â—¦ ¾ cup orange juice, preferably freshly squeezed
â—¦ 1 teaspoon grated fresh ginger
â—¦ Zest of 1 orange, or to taste


Recipe

To toast pecans, spread nuts across the surface of a sauté pan set over medium heat. Allow to cook, tossing pecans occasionally until they turn fragrant, but do not burn. Immediately remove nuts from heat and set aside.

Place cranberries in a small saucepan over medium-high heat and pour over these the sugar and orange juice. Stir to combine.
Cook until the sugar is entirely melted and cranberries begin to burst in the heat, 4 to 6 minutes. Stir again, add ginger and orange zest, and cook for 2 to 3 minutes longer, then turn off heat, add pecans, cover pan, and allow to cool.

Put cranberry mixture into a serving bowl, cover, and place in refrigerator until cold, at least 2 hours, or until you need it.