I made this particular sauce a week ago today, as a trial run...my friend had talked me into trying it...as she shared this recipe with me a year ago...I never got around to making it, but wanted something different for my guests this Thanksgiving. Let me just say it's fantastic...she makes it every year, and I will be as well...
Provided by Cassie *
Categories Other Side Dishes
Time 45m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350 degree F. Place pecans on a sheet pan. Bake for about 10 minutes or until starting to brown, don't burn. Set aside and chop once cool.
- 2. Zest an orange to make 1 tablespoonful. Using a potato peeler, take several strips of zest from an orange to make 3 tablespoonful, finely chopped. Squeeze juice from oranges to make 1/3 cup. Slice candied ginger thinly to make 1 tablespoonful. Mince fresh ginger to make 1 1/2 tablespoonful. Dice 1 cup fresh pineapple.
- 3. In a medium saucepan, bring sugar and water to a boil. Reduce heat and simmer for about 15 minutes or until syrup starts to thicken some. Add the maple syrup and simmer a couple minutes more.
- 4. Add the cranberries and cook for about 5 minutes. Cranberries will begin to pop and skin will split. Stirring often.
- 5. Reduce heat and add the zest, rind and orange juice - cook 5 minutes, stirring occasionally.
- 6. Now, stir in the fresh ginger, candied ginger and pineapple. Cook another 5 minutes or until thickening. The sauce will thicken more as it cools
- 7. Remove sauce from stove and stir in the toasted pecans. Cool, then place in a jar with a lid, or bowl. This sauce should be made a week before serving, for the flavors to merry!
- 8. Enjoy! It's delicious!
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