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Easy Cranberry Sauce

easy cranberry sauce recipeCranberry sauce is a traditional complement to the Thanksgiving turkey, but this version is so delicious you’ll want to serve it all year long—it’s wonderful with chicken or roast pork (try it as a sandwich spread with leftover turkey). Fresh cranberries are available in supermarkets for only a few months in the fall. Purchase a few extra bags and freeze them.

This sauce can be served fresh from the stove or chilled. It keeps for up to two weeks in the refrigerator.

Makes about 4 cups, or 12 servings

1 bag (12 ounces) fresh cranberries

¾ cup firmly packed brown sugar

½ cup coarsely chopped pecans

1 teaspoon chopped crystallized ginger or ½ teaspoon grated fresh ginger

½ teaspoon orange zest (optional)

  1. Dump the cranberries in a colander. Rinse them and pick out any stems or shriveled berries.
  2. Combine the cranberries and brown sugar in a saucepan. Set over medium heat and cook, stirring constantly, until the sugar melts and liquefies, 3 to 5 minutes.
  3. Reduce the heat to low and stir in the pecans, ginger, and orange zest, if using. Continue to cook, stirring constantly, until most of the cranberries have popped and the sauce is thick. Serve right away, or let cool to room temperature and chill, if you like.