This recipe is adapted from my father in law's famous cranberry sauce recipe, which I tasted on my first married Thanksgiving and have been asking for or recreating ever since. He claims that his wife never lets him cook, but based on this recipe, maybe she should. His original recipe calls for more sugar and uses the crockpot, so this is streamlined a bit. —Savour
toasted pecan halves
canned mandarin oranges, drained (I used canned, but you can also use fresh if you want to remove all the membranes, which I've done.)
In This Recipe
Combine all ingredients except port in a medium saucepan over medium low heat.
Cover and cook, stirring occasionally, until most of the cranberries have "popped" and released their juices, about 10 minutes.
I'm a Los Angeles based home cook with a full time job and 2 young kids, so my recipes tend to be accessible to busy people. I firmly believe that anyone can cook good, everyday meals from scratch with sufficient tools and encouragement, and I try to create meals that are delicious, wholesome and not too intimidating. Most of my favorite recipes tend to be twists on a classic dish that makes it new and exciting.