This sauce makes a dramatic entrance when served in shot glasses or votives as opposed to your Aunt Betty's old ironstone bowl. The grapefruit adds another luscious layer of flavor.
Recipe courtesy of Rori Trovato
|1 package fresh or frozen cranberries||1/3 cup pecan pieces|
|1 1/2 cups sugar||1/2 teaspoon ground cinnamon|
|1/2 cup grapefruit juice|
In a 3-quart saucepan, combine the cranberries, sugar and grapefruit juice. Cover and cook over medium heat until the berries are popped, stirring occasionally, about 10 to 15 minutes. Add the grapefruit sections, pecans and cinnamon.
Cool to room temperature and serve. May also be made up to five days in advance. If making ahead, add the pecans just before serving. Serve in shot glasses or votives with espresso spoons.
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