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Make-Ahead Cranberry Orange Sauce with Pecans

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This make-ahead cranberry orange sauce with pecans is sweet, tart, nutty, and gets better after a day in the fridge. It’s quick and easy, made with simple ingredients, and perfect for entertaining.

Ingredients

Scale
  • 12 ounces fresh or frozen cranberries (one standard bag)
  • 1 cup granulated sugar
  • 1/2 cup fresh orange juice (about 2 medium oranges)
  • 1 tablespoon orange zest (from about 2 oranges)
  • 1/2 cup chopped pecans
  • 1/4 teaspoon salt
  • Optional: 1 cinnamon stick or 1/4 teaspoon ground cinnamon
  • Optional: 1 tablespoon bourbon or Grand Marnier

Instructions

  1. Prepare your ingredients (5 minutes): Wash the cranberries and pick out any soft or shriveled ones. Zest your oranges before juicing them. Chop the pecans into small, even pieces, about the size of peas. Measure out your sugar and salt.
  2. Toast the pecans (3-4 minutes): Heat a small skillet over medium heat. Add the chopped pecans and stir constantly for 3-4 minutes until they’re fragrant and lightly browned. Immediately transfer them to a plate to cool.
  3. Combine the base ingredients (2 minutes): In your medium saucepan, combine the cranberries, sugar, fresh orange juice, orange zest, and salt. If you’re using a cinnamon stick, add it now. Give everything a good stir.
  4. Bring to a boil (5-7 minutes): Place the saucepan over medium-high heat and bring the mixture to a boil. Stir occasionally to help the sugar dissolve evenly. Once it reaches a full, rolling boil, reduce the heat to medium-low.
  5. Simmer until thickened (10-15 minutes): Let the sauce simmer gently, stirring occasionally. After about 10 minutes, you’ll notice the mixture starting to thicken. To test if it’s ready, drag your spoon across the bottom of the pan—if the sauce leaves a clear trail that doesn’t immediately fill back in, it’s done.
  6. Remove from heat and cool slightly (5 minutes): Take the saucepan off the heat. If you used a cinnamon stick, remove it now. Let the sauce sit for about 5 minutes to cool down a bit before adding the pecans.
  7. Stir in the pecans (1 minute): Fold the toasted pecans into the warm cranberry sauce. Make sure they’re evenly distributed. If you’re adding bourbon or Grand Marnier, stir it in now.
  8. Cool completely (30-60 minutes): Let the sauce cool to room temperature on the counter. Give it a gentle stir every 15 minutes or so to help it cool evenly.
  9. Transfer to storage container (2 minutes): Once completely cool, spoon the cranberry orange sauce into your storage container. Press a piece of plastic wrap directly onto the surface before sealing the lid. Refrigerate for at least 4 hours or overnight before serving.

Notes

Don’t skip toasting the pecans for maximum crunch. Watch the simmer time carefully—the sauce will thicken more as it cools. If making more than 2 days ahead, consider adding fresh toasted pecans on the day you serve. The sauce can be frozen for up to 3 months.

Nutrition

Keywords: cranberry sauce, orange, pecans, make-ahead, holiday, Thanksgiving, easy, quick

Find it online: https://lenatable.com/make-ahead-cranberry-orange-sauce-with-pecans-easy/