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Thanksgiving: Gingered Cranberry Sauce

Source of Recipe

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


List of Ingredients

◦ � cup pecans
◦ 1 12-ounce bag fresh or thawed frozen cranberries
◦ � cup sugar
◦ � cup orange juice, preferably freshly squeezed
◦ 1 teaspoon grated fresh ginger
◦ Zest of 1 orange, or to taste


Recipe

To toast pecans, spread nuts across the surface of a saut� 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.