Cranberry Sauce (Heidi Jameson)

2 1/2 C. sugar
1 tsp. ginger
1 chopped apple
1 medium orange
1/2 C. orange juice
2 lbs. cranberries (2 12-oz bags)
1 C. roasted pecans (broiled and chopped)

Combine sugar, ginger, orange peel and orange juice.  Simmer until sugar is dissovled.

Add apple and cranberries.  Simmer about 10 minutes.  (Cranberries will pop - wear apron!)

Let cool, then add pecans.