This delicate, flavorful pork leg roast literally melts in your mouth.
| Prep Time: | 5 mins |
| Cook Time: | 15 mins |
| Total Time: | 20 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 1 cup freshly squeezed orange juice
- ½ cup white sugar
- ½ cup brown sugar
- 1 (12 ounce) package fresh cranberries, rinsed
- 1 medium orange, finely zested, divided
- 1 crystallized ginger
- ¼ cup chopped pecans
- ⅛ teaspoon cinnamon (such as Supreme Saigon®)
Instructions
- Combine orange juice and both sugars in a saucepan over medium heat and allow the sugar to melt down. Add cranberries, 3/4 of the orange zest, and crystallized ginger.
- Cook sauce, mashing down berries, over medium-low heat for 10 minutes.
- Meanwhile, toast pecans in a small skillet over medium heat until fragrant, 2 to 3 minutes. Set aside.
- Stir cinnamon and chopped pecans into the cranberry sauce until well combined. Transfer cranberry sauce to a serving dish and top with remaining orange zest.
- I used supreme Saigon cinnamon by Savory Spice Shop(R) for this recipe.