Cranberry & Pecan Sauce
2 cups fresh cranberries
14 ounce jar unsweetened applesauce
1/2 cup granulated sugar
1/4 tsp. fresh ginger, grated (here is a good use for your rasper)
1/2 cup port wine (this is Bill's favorite part!)
1/2 cup toasted pecans, chopped
1. Combine the cranberries, sugar, applesauce, grated ginger and port wine in a small non aluminum saucepan. Simmer over low heat until the berries start to burst.
2. Stir continuously until the mixture starts to thicken. When most of the liquid is absorbed and the sauce is thickened to your taste set aside to cool.
3. Just before serving top with the toasted chopped pecans.