Best Orange Pecan Cranberry Sauce Recipes

CHICKEN WITH CRANBERRY-ORANGE-PECAN SAUCE

Chicken with Cranberry-Orange-Pecan Sauce image

Moist golden chicken breasts are dressed up for the holidays in this special dish from field editor Rebecca Baird of Salt Lake City, Utah. Perched on a bed of sauteed spinach, the chicken is topped with a tangy cranberry, orange and pecan sauce.

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 14

Ingredients

1/2 cup all-purpose flour
1/4 teaspoon salt
Dash pepper
2 boneless skinless chicken breast halves
2 teaspoons olive oil
CRANBERRY ORANGE SAUCE:
1 cup fresh or frozen cranberries
1/2 cup orange juice
2 tablespoons brown sugar
1 teaspoon grated orange zest
2 tablespoons chopped pecans
1 garlic clove, minced
1 tablespoon butter
2 cups fresh spinach

Steps:

In a resealable plastic bag, combine the flour, salt and pepper. Flatten chicken to 3/8-in. thickness; place in the bag and shake to coat. In a large skillet, cook chicken in oil for 3 minutes on each side or until chicken juices run clear. Remove and keep warm., Add cranberries and orange juice to the skillet. Cover and cook over medium heat for 5 minutes or until the berries begin to pop. Add brown sugar and orange zest; cook 1 minute longer. Stir in pecans; remove from the heat., In another skillet, saute garlic in butter until tender. Add the spinach; saute for 1 minute or until spinach begins to wilt. Place spinach on serving plates; top with the chicken and cranberry sauce.

Nutrition Facts : Calories 489 calories, Fat 19g fat (5g saturated fat), Cholesterol 78mg cholesterol, Sodium 438mg sodium, Carbohydrate 53g carbohydrate (24g sugars, Fiber 5g fiber), Protein 28g protein.

ORANGE & PECAN CRANBERRY SAUCE

Orange & Pecan Cranberry Sauce image

This recipe has been handed down in our family for ages! I never liked canned Cranberry Sauce and always loved this. It's not just for Turkey, goes great with poultry and pork, anytime. Enjoy!

Provided by Kaye Dunn

Categories Other Sauces

Number Of Ingredients 6

Ingredients

28 oz frozen cranberries
8 oz mandarin oranges in juice (can use fresh oranges)
1 c liquid from oranges & water or orange juice to make a cup.
3 c granulated sugar or less: 1 1/2 cups will work.
3 Tbsp dried orange peel (or use fresh zest if desired)
1 1/2 c pecans, chopped

Steps:

1. Drain Orange Segments, reserving juice. Add orange juice or water to make 1 cup of liquid. Measure sugar into a non-reactive deep pan. Add the liquid and bring to a boil. Simmer until all sugar has dissolved.
2. Add the cranberries to the pot. Bring to a simmer and cook, stirring frequently to prevent sticking. As the cranberries cook, the mixture will foam. Use a small ladle to skim off as much of the foam as possible. Continue to simmer until the mixture reaches a temperature of approximately 220 degrees. If you want a thicker sauce, you may continue until the temp reaches 240 degrees (soft ball stage).
3. Meanwhile, cut the orange segments into small pieces, add the grated rind (or zest) and set aside. Chop the pecans and set aside.
4. Once your berries have reached the desired temperature, add the orange segments & rind/zest, bring back to a simmer. Remove the pan from the heat and stir in the pecans.
5. You may spoon into sterilized jars and seal for longer storage. This sauce keeps well and if sealed should be good in your fridge for at least a couple of months.