Cranberry Sauce With Candied Pecans Recipe

Candied pecans are chopped and added into the cranberry sauce base after it has cooled slightly, giving the final sauce a sweet and nutty crunch. Joshua Bousel

Recipe Facts

Active: 20 mins
Total: 60 mins
Serves: 8 servings

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  • For the Pecans
  • 1/4 cup dark brown sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon Kosher salt
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon cayenne pepper
  • 3 tablespoon butter, melted
  • 1 cup pecans
  • For the Cranberry Sauce
  • 12 ounces fresh or frozen cranberries
  • 2/3 cup dark brown sugar
  • 1/4 cup white sugar
  • 1/2 cup water
  • 2 tablespoons orange juice
  • 1/2 teaspoon orange zest
  • 1/2 teaspoon Kosher salt


  1. For the Pecans: Preheat oven to 325°F. Whisk together brown sugar, cinnamon, salt, nutmeg, and cayenne in a medium bowl. Add in melted butter and stir until well combined. Add in pecans and toss to thoroughly coat nuts with sugar mixture. Spread pecans onto a foil lined baking sheet. Transfer to oven and bake for 15 minutes. Remove pecans from oven and let cool to room temperature and then roughly chop.

  2. For the Cranberry Sauce: Combine cranberries, brown sugar, white sugar, water, orange juice, orange zest, and salt in a medium saucepan. Bring to a boil over medium-high heat. Cook, stirring occasionally, until berries start to pop, about 5 minutes. Press berries against side of pan with wooden spoon and continue to cook until berries have broken down and sauce thickens to a jam-like consistency, about 5 minutes more. Remove from heat and let cool for 30 minutes. Adjust consistency with water as needed. Stir in pecans. Serve immediately or place in an airtight container and store in the refrigerator. Can be served cold or reheated.