Spiced Cranberry Sauce with Oranges and Pecans
Author: Kate Wheeler
Prep time:
Cook time:
Total time:
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
- Combine all ingredients except port in a medium saucepan over medium low heat.
- Cover and cook, stirring occasionally, until most of the cranberries have "burst and released their juices, about 10 minutes.
- 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/
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