This cranberry sauce is bursting with texture and flavor. Cranberry sauce is easy to get inventive with and we’ve included some of our favorite cranberry inventions below.
Orange-Pecan Cranberry Sauce
- 12 ounces cranberries
- 3/4 cup sugar
- 1 orange
- 1/4 cup freshly squeezed orange juice
- 1/2 tsp orange flower water
- 1/2 tsp cinnamon
- 1/2 cup finely chopped pecans
Zest the whole orange then chop flesh into dime-sized pieces, taking care to remove the pith. In a three-quart stockpan combine everything but the pecans. Set over medium heat. Bring to a boil. Lower heat and let simmer until thick, about 15-20 minutes. Stir in pecans and remove from heat. Can be made several days ahead and refrigerated.
Some of our other ways to serve cranberry sauce: