Aromatic notes from fresh herbs and ginger, plus a little heat from cayenne, add excitement to a holiday favorite. Plus, you can do most of the work in advance (see Make-Ahead Tips, below), then fold in the fresh orange segments on Thanksgiving day.
Make Ahead Tips
The sauce can be made (minus the orange segments) up to 1 month ahead. Cool completely, then seal the sauce in a zip-top freezer bag or other airtight container, and freeze. Thaw the sauce overnight in the refrigerator. About one hour before you plan to serve it, let the cranberry sauce warm at room temperature before adding the orange segments..
The orange can be cut into segments up to 1 day ahead. Cover the bowl of segments and juice and refrigerate.
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I've made this two Thanksgivings in a row because I love it so. If these are flavors that sound good to you (especially the ginger and the touch of heat), you will love it. I always have a few guests who love it and a few guests who aren't so sure about it and stick to the canned stuff. I never mind because it means I have more leftovers for myself. The only part of this recipe that I found a little tricky was segmenting the orange. It was very messy and I wasn't good at it. My oranges definitely don't look like the oranges in the beautiful photo, but the cranberries do.
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