Can you believe Christmas is this week? December has flown by and I can’t believe we’re here! It’s wonderful to be home with my family. I just finished reading The VacationersĀ and eh, it was okay. I had heard great things about it but it was pretty predictable… I guess I rarely read light, “beach” books like this so I’m not used to the lack of a complex plot š On to the next book on my list! Anyone have any recommendations to add to my list?
I have a quick post to share today – cranberry sauce is one of my favorite side dishes during the holidays. Thanksgiving or Christmas… I just love cranberry sauce on turkey or on sandwiches stuffed with leftover meat. So if you’re making some kind of meat for Christmas – why not try this Orange Cranberry sauce to go with it? It’s festive and delicious! We originally got the recipe from about.com Ā and I’ve been making it now for several years and I love the flavor combination of sweet oranges, tangy cranberries and nutty toasted pecans!
Merry Christmas! Enjoy the time with family and friends!
- 1 navel orange
- 1 1/2 cups sugar
- 1/2 teaspoon fresh ginger, grated
- 4 cups fresh cranberries, rinsed
- 1/2 cup chopped pecans, roughly chopped
- Preheat oven to 350 degrees. Grate the orange peel and place grated peel in a medium saucepan. Stir in the sugar and ginger.
- Juice the orange and add it to the saucepan, bringing the mixture to a simmer over medium heat. Stir frequently with a whisk, about 5-10 minutes, until the sugar is dissolved.
- Meanwhile, toast the pecans in preheated oven for about 5-7 minutes, until fragrant.
- When the sugar has dissolved, add the fresh cranberries. Cook, stirring often, until the cranberries begin to pop (about 5 minutes). Stir in the toasted pecans and remove from heat to cool.
