1 bag fresh cranberries 2 tsp. butter 1 C. brown sugar 4 oz. Brandy ½ tsp. ground ginger 1 tsp. vanilla ½ C. chopped pecans 1 ea. orange zest
Melt the butter, add the brown sugar. Stir until sugar melts, add ½ of the cranberries and cook until they start to break down. Add the ginger, vanilla, and orange zest, stir in until absorbed. Cook for 1 - 2 minutes. Deglaze with brandy and add set aside cranberries and chopped pecans. Stir all together. Pour into a service dish, cool and then serve.
Chef Michael Fusco, Riverside Grill
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