Killer Cranberry Sauce
1 1/2 cups Granulated Sugar
1 Navel Orange (you will need the zest - the colored part of the peel, and the juice)
1/2 teaspoon fresh Grated Ginger Root
4 cups Fresh Cranberries
1/2 cup (2 oz.) toasted chopped Pecans
Grate the orange peel and add to a pot with the sugar and ginger.
Add the juice from the orange into the pot and simmer over medium heat until the sugar is dissolved.
Add cranberries and cook until they pop - about 5 minutes.
Mix in the pecans; cover and chill the sauce.
Pairs Well With
My friend Susan's special sauce.