Port Cranberry Sauce with Candied Pecans and Orange Zest
Servings Prep Time
2cups 5minutes
Cook Time
Servings Prep Time
2cups 5minutes
Cook Time
  • 12ounces fresh cranberries
  • 2/3cup Port winered style Port wine
  • 1/3 cup orange juice
  • 1/2cup sugar
  • 1teaspoon orange zestplus several strips for garnish
  • 1/4cup candied pecansroughly chopped
  1. In a medium saucepan, add Port, orange juice, sugar and orange zest.
  2. Over medium-high heat, bring to a gentle boil and reduce to simmer allowing the sugar to dissolve.
  3. Add cranberries. Stir to combine. Simmer for about 15 minutes, stirring a few times. Some of the cranberries will pop.
  4. Roughly chop candied pecans while the cranberries are simmering.
  5. Remove saucepan from heat. Add 1/2 of the candied pecans to the cranberries. Stir to combine.
  6. Place in a serving bowl. Garnish with orange zest strips and remaining candied pecans. The sauce continues to thicken as it cools.
  7. Can be served warm or at room temperature. If making ahead, add the pecans to the cranberry sauce right before serving to ensure they are crunchy.
Recipe Notes

May we suggest? This dish is perfect alongside our Savory Sausage and Herby Cornbread Stuffing.

Recipe courtesy of www.sisterspicekitchen.com
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