Consider this one of those “a little of this and a little of that recipes” because the beauty is that you can use what you have on-hand to jazz up ordinary canned cranberries.
14 ounce whole berry cranberry sauce (1 can)
1/4 cup chopped pecans, toasted
1/4 cup fresh orange juice
1–2 Tbsp grated orange zest
1–2 tsp ground cinnamon
2 Tbsp orange-flavored liquor (I used Grande Marnier. Sub with OJ, if desired)
Stir together ingredients (except garnishes) in a medium-sized bowl until combined. Refrigerate for 2-24 hours to allow flavors to blend. When ready to serve, garnish with additional chopped pecans and orange zest.