Spiced Cranberry Sauce with Oranges and Pecans
Prep time: 
Cook time: 
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Serves: 6
  • 12 ounces fresh cranberries
  • 1½ cups sugar
  • 1 cup toasted pecan halves
  • 11 ounces canned mandarin oranges, drained (I used canned, but you can also use fresh if you want to remove all the membranes, which I've done.)
  • ½ teaspoon allspice
  • ¼ cup port
  1. Combine all ingredients except port in a medium saucepan over medium low heat.
  2. Cover and cook, stirring occasionally, until most of the cranberries have "burst and released their juices, about 10 minutes.
  3. Add port, stir completely and chill.
Recipe by The Domestic Front at https://www.thedomesticfront.com/afterthought-no-more-spiced-cranberry-sauce-with-oranges-and-pecans/