Ingredients
Method
- Put cranberries with sugar in a pot and add the orange zest, juice and ginger. Cranberries will start to pop about 10 minutes in and you should keep cooking and stirring until it slightly thickens for about 5 more minutes. At this point if you like a smooth sauce you can use your immersion blender, I don't think it's necessary and I like it chunkier. Add the pecans if using and mix. I lightly toast them in a pan for a few minutes while the cranberry sauce is cooking. Let it fully cool before serving.
Notes
I usually make this several days before Thanksgiving and refrigerate it until couple of hours before the meal. Then I take it out and let it come to room temperature before serving.