1-1/2 C sugar
1 navel orange
1/2 t grated ginger
4 C cranberries
1/2 C (2 oz.) toasted pecans
Grate the orange peel and add to a pot with the sugar and ginger.
Add the juice from the orange into the pot and simmer over
medium heat until the sugar is dissolved.
Add cranberries and cook until they pop - about 5 minutes.
Add pecans and cool sauce.
Aubrey's Note:
I didn't use pecans. I'm not a nut-lover, so I typically leave them out of recipes. But, I do highly recommend the happiness of the orangey cranberry sauce.
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