1½ cups sugar
1 navel orange
½ teaspoon grated ginger
4 cups cranberries
½ cup (2 ounces) toasted pecans
1. Grate the orange peel and add to a pot with the sugar and ginger.
2. Add the juice from the orange into the pot and simmer over medium heat until the sugar is dissolved.
3. Add cranberries and cook until they pop – about 5 minutes.
4. Add pecans and cool sauce.