Ginger Cranberry Sauce

This recipe was adapted from Sam Sifton's book "Thanksgiving - How to Cook It Well".  Enjoy.

Ingredients

• ½-Cup Pecans, roughly chopped.
• 1 Bag (12 oz.) Fresh or Thawed Frozen Cranberries.
• ¾-Cup Sugar.
• ¾-Cup Fresh Orange Juice.
• 1 Teas. Grated Fresh Giner.
• 1-½ Teas. Orange Zest.

Procedure

• Toast Pecans in sauté pan over medium heat, stirring occasionally, 4 to 5 minutes or until fragment and golden brown.  Remove from heat and set aside.
• Cook Cranberries, Sugar and Orange Juice in a small saucepan over medium-high heat, stirring regularly, 4 to 6 minutes or until Sugar melts and Cranberries begin to pop.
• Add Ginger and Orange Zest; cook 2 to 3 minutes and remove from heat.  Add Pecans, cover and cool to room temperature.
• Chill, covered for at least 2 hours.
• Serve