1 1/2 cups sugar
1 navel orange
1/2 tsp. grated ginger
4 cups cranberries
1/2 cup (2 oz.) toasted pecans
Grand Marnier to taste
Lightly toast the pecans.
Grate the orange peel and add to a pot with the sugar and ginger.
Add the juice from the orange.
Simmer over medium heat until the sugar is dissolved.
Add cranberries and cook until they pop - about 5 minutes.
Add pecans and a dash of Grand Marnier.Cool sauce.
No comments:
Post a Comment