Cranberry Sauce with Brown Sugar & Pecans

Was talking to my Kolette lady the other day about gratitude. We both agreed the fastest way to usher a spirit of goodness in your day is to speak aloud (or write in a pretty journal) the things for which you are grateful. You totally agree, don’t you?

Of course you do. Which is why you just thought of two things you’re grateful for right now. Look at you, all thanksgivingish and such.

Right now, in this moment, I’m grateful for five pounds of warm chihuahua sitting on my feet under the cool sheets of our king sized bed.

I’m thankful for the handsome guy with dark hair who is snoring himself softly into REM.

And oh! am I thankful for this on YouTube. And this on my iTunes playlist. ‘Cause typing recipes into a laptop is way dang better when you’ve got some Adele via Glee crooning in the background.

Are you grateful Twilight opens this weekend? Whatevs. I’m totally cool about it. {squeak}

We head to Utah next week to celebrate Thanksgiving with family. It’s going to be nice. We’re going to play Settler’s. We’ll eat Mere’s homemade rolls until we’re fat.

I won’t be cooking a wee bitty thing. But if I was, I’d need cranberries.

‘Cause this cranberry sauce is mad crazy.

Apparently, this random muss of a blog post proves I might be a bit mad crazy myself.

I blame it on the chihuahua. He’s all soft and snuggly down there on my toes and I can’t think straight.

Don’t judge. Eat cranberry sauce. Yo.


Cranberry Sauce with Brown Sugar & Pecans


2 cups fresh cranberries
2/3 cups brown sugar
1 tablespoon butter
1/2 teaspoon pumpkin pie spice
1/4 cup chopped pecans
3 tablespoons orange juice


In a large saucepan, combine all ingredients. Cover the saucepan with a lid and bring the mixture to a boil over medium-high heat until the cranberries pop (about 3-4 minutes). Uncover the saucepan and turn the burner down to medium-low. Allow the sauce to simmer until thickened, about another 6-8 minutes.

Remove, allow to cool, store covered in the fridge for up to 3 days.

19 Responses to “Cranberry Sauce with Brown Sugar & Pecans”

  1. Katrina says:

    The pecans are a great addition. These sound lovely!

  2. Bev Weidner says:

    a) I just discovered Marcel and I’ll happily never be the SAME.

    b) Adele …I tried to like her. I did. hmm…


    d) I could snort those berries.

  3. ButterYum says:

    Looks out of this world delish!

  4. Betsy says:

    Oh my golly- Marcel The Shell -or should I say “Ace” – is amazing! bahahahahaaaaa And that “treats and snoozin’, snoozin’ and treats, that’s all he cares about”….I know she’s talking about her dog but I totally dated that in guy form once. lol

  5. Jessica says:

    I will take a giant bowl of that to smear on my turkey sandwich that I brought for lunch today please!! :-D

  6. Kate H. says:

    Yum! i love Cranberry sauce, so much! Happy Thanksgiving (:

  7. Heather Morrison says:

    My grandmother has a cranberry sauce recipe that you make in the blender, with lemons and sugar and oh my it is my favorite, but this will be on list of things to make when I get back to the states.

  8. anna says:

    mmmmmm i love cranberry sauce so much!

  9. Amy P. says:

    Made this tonight…it was delish!! Thanks!!

  10. Stacey Lee Killpack says:

    I’m SO making this.

  11. Kati says:

    Found your recipe on pinterest and made a batch last night. LOVED it. Raved to my coworkers today and pointed them your direction. Thanks for sharing! (Another batch on the stove now so we can bring some to both Thanksgivings.)

  12. Encore says:

    So I couldn’t resist making this for Thanksgiving and I’ll never go back to the squiggly, jiggly, wiggly canned garbage! Of course I shared with my legions of adoring fans (see: 2 readers) and linked back to you! Thanks so much and I hope you had a great Thanksgiving!

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  16. new_york_night says:

    THIS is the cranberry sauce that was in my head. The only thing I would do differently is cut down on the sugar. It’s too sweet. But then again, most cranberry sauce recipes are too sweet. I start with half the recipe and usually that’s about right.

    I’m serving this for Thanksgiving alongside a duck with a cherry rosemary sauce. So I wanted something to balance with, something more savory. Therefore, the sweetness is not good; what saves it is the pecans. The consistency is nice and thick. More of a compote than a sauce.

  17. new_york_night says:

    Oops. I meant to say, “I start with half the SUGAR called for in the recipe and usually that’s about right.” You can always add more sugar, but you can’t take it out!

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