2 navel or blood orange oranges, peeled and segmented, pith and membranes removed (Click HERE for a demonstration)
¾ cup sugar
¼ cup chopped mint
1 tsp ground cinnamon
2 tbs chopped pecans (optional)
In a medium saucepan, bring 1 cup water to a simmer.
Add cranberries, sugar, orange juice and zest. Stir until sugar is dissolved and cranberries begin to pop, about 20 to 25 minutes. Sauce will begin to thicken. If sauce doesn’t thicken in 25 minutes, reduce to medium-low heat and cook for another 10 minutes.
Remove from heat. Add orange segments, stirring to combine.
Gently stir in fresh mint. Garnish with fresh mint leaves and chopped pecans).