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| photo from myrecipes.com |
Good luck finding canned cranberry sauce here in England. And fresh tastes much better anyway. Here's the recipe I used for Thanksgiving this year, straight from my trusted Southern Living cookbook.
1 cup sugar
1 cup water
12 oz fresh cranberries
1 T grated orange rind
1 T orange juice
1/4 cup chopped pecans
Bring sugar and 1 cup water to a boil in a saucepan, stirring until the sugar dissolves. Add cranberries, rind, and juice. Return to a boil. Reduce heat and simmer 10 minutes. Stir in pecans. Cover and chill.
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