This easy-breezy cranberry sauce has a boozy secret in pecan liqueur, giving it a festive and unique caramel-y, nutty flavor your guests won’t be able to resist. Be sure to use Georgia Grown pecans and keep it local! Use our handy shoppers’ guide and search “pecans” to find out where you can get Georgia’s favorite nut delivered straight to your door.
Be sure to make an extra recipe of pie dough during your Thanksgiving prep and use the leftover sauce to make sweet cranberry hand pies, or go savory with other leftovers. Turkey, mashed potato, and cranberry sauce turnovers make a winning after-Thanksgiving snack.
- 2 cups sugar ½ cup water
- 1 lb fresh cranberries
- 1/3 cup peach jam
- ¼ cup lemon juice
- ½ cup toasted pecans, chopped
- 1/3-cup pecan liqueur or rum or bourbon (optional)
To toast pecans, place pecans in one layer on a 9-inch pie plate, and microwave on high 4-5 minutes, stirring every minute.
Combine sugar, water and cranberries in a 4-quart glass measure. Microwave on high (100%) for 10 minutes, stirring occasionally. Stir in peach jam and lemon juice. Microwave for 10 minutes more. Stir in pecans and pecan liqueur, if using.
Note: Microwave for 3 more minutes after adding liqueur to cook off some of the alcohol, if desired.
Makes 4 cups.