This is the best cranberry sauce I have ever had... 1-1/2 C sugar 1 navel orange 1/2 t grated ginger 4 C cranberries 1/2 C (2 oz.) toasted 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. Add pecans and cool sauce.
Carnegie Mellon's School of Computer Science (SCS) graciously hosts the Recipe Archive. We encourage you to learn about SCS educational programs and research.