Gingered Cranberry Sauce with Pineapple and Pecans Recipe

Gingered Cranberry Sauce with Pineapple and Pecans Recipes

Ingredients :

2.5 cups sugar

6 cups water

4 cups fresh cranberries, about 1 pound

1 cup orange juice

6 tbsp slivered orange zest

1/3 - 1/2 cup pure maple syrup

3 tbsp peeled and grated ginger

1 medium-size ripe pineapple, peeled, cored, and diced

1.5 cups shelled pecans, chopped

Method :

Mix the sugar and water in a large saucepan and bring to a boil over high heat. Reduce the heat to moderate and let this syrup simmer until slightly thickened, about 8 minutes. Add the cranberries and simmer until they begin to pop, about 5 minutes. Add the orange juice, orange zest, maple syrup to taste, ginger and pineapple and simmer until the liquid is maroon-colored and the fruit has softened, another 3 minutes. Remove the pan from the heat and stir in the pecans. Let cool. Spoon the sauce into clean jars, seal and store in the refrigerator for about 2 weeks or freeze for about 2 months.

Makes about 10 cups

Each Thanksgiving we experiment with a different cranberry sauce. This recipe, it combines tangy cranberries with colorful slivers of orange zest, pungent ginger, juicy pineapple and crunchy pecans. It is sweet enough to be poured over ice cream or pound cake but not so sweet that you wouldn't want to serve it alongside every type of roast meat, poultry, or pork dish imaginable. We like to make large quantities of this sauce (it's not much more work) and place it in old Mason jars to give to friends and family as a holiday gift.

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