What is a more grown-up way to get that sweet, tart, cranberry fix that goes along with your holiday meal?
Now I’m not trying to knock down anyone’s favorite canned cranberry mold, but how about a homemade orange ginger cranberry sauce, with crunchy, toasted pecans! Made with using fresh, yes fresh cranberries! This recipe is so much fun, and you and everyone that surrounds it will be amazed!
And you can feel like a healthy grown-up too!
This recipe is delicious served warm. You can pre make this in advance, if you feel overwhelmed with all the cooking on Thanksgiving. Just make sure you stir in the pecans minutes before serving so they hold a slight crunch. If you want to lower the glycemic level, agave nectar works as a great substitute for the sugar.
This recipe also allowed me to use my microplane, for grating that hard ginger. A microplane is a super sharp zester, you not only use for your citrus, but coconut, whole cloves and nutmeg as well! What better season than fall to go out and get one! They are heavy duty durable, and last a long time! Zesting has never been easier!
If you can find a juicing orange, you will have less of a hard time trying to get the fresh juice out of the orange. And as a bonus, they usually don’t have any seeds!Â Â Fresh cranberries should be at any grocery store this time of year. If you can’t find em’ get your butt to the farmers markets! I know you can definitely find them there!Â Did I forget to mention all the Vitamin C this recipe has to offer?!
1/2 cup organic cane sugar, granulated
1 tea. grated fresh ginger
4 cups of cranberries, fresh
1/2 cup pecans, toasted
***To toast your pecans, preheat your stove to 350 degrees. Spread you pecans evenly onto a cookie sheet. Place in oven and allow 4-5 minutes to toast. Be careful not to let them burn! Allow to cool, and chop till small (chocolate chip size) pieces.
Pick over your fresh cranberries and make sure non are discolored or shriveled.Â I’ve heard that rip cranberries ‘bounce’ but I am not urging you to make a mess in the kitchen! If they are slightly firm and have a reddish hue, your good to go!
Grate the orange peel and ginger and place in a medium saucepan along with the sugar. Add the juice from the orange. Over medium heat, cook until sugar is dissolved. Add cranberries and reduce temperature to low, and cover. Cook for about 5 minutes until you hear them pop! Cool sauce till warm, and add those chopped Pecans!
Save some of the orange zest and pecans to garnish!
I don’t have a picture of my finished project this year yet, but I wanted to share this before the holiday! Have a safe and fun weekend everyone!