Cranberry Sauce With Pecans
Cranberry Sauce with Pecans is a festive, tangy-sweet condiment blending fresh cranberries, sugar, and toasted pecans. Its vibrant flavor and crunchy texture complement holiday dishes like turkey or ham, while offering a simple, elegant twist on traditional cranberry sauce that’s both visually appealing and deliciously satisfying.
Equipment
- Medium saucepan
- Wooden spoon or heat-safe spatula
- Measuring cups and spoons
- Zester (if using orange zest)
- Immersion blender for ultra-smooth finish (Optional)
Ingredients
- 12 oz 340 g fresh or frozen cranberries
- 1 cup sugar adjust to taste
- 1 cup orange juice
- 1 teaspoon orange zest optional
- ½ teaspoon ground cinnamon optional
- ½ cup mixed dry fruits raisins, apricots, or dates work well
- ½ cup chopped pecans toasted for best flavor
- Pinch of salt
Instructions
- In a medium saucepan, combine cranberries, sugar, and orange juice. Simmer over medium heat until the cranberries burst and soften, about 8–10 minutes. Add zest, cinnamon, and salt. Stir well.
- Mix in dry fruits and half of the toasted pecans. Let the mixture cook for another 2–3 minutes so the flavors meld. Remove from the heat and let it cool slightly.
- Transfer the mixture to a blender or food processor. Blend until smooth and creamy. For added texture, pulse instead of fully blending.
- Fold in the remaining pecans for crunch. Taste and adjust the sweetness if needed.
- Refrigerate until set. Serve as a spread for bread, croissants, cheese boards, or even as a topping for yogurt or desserts.