Cranberry-Pecan Sauce

1. Preheat oven to 350 degrees F. Spread the pecans on a baking sheet and toast for 8 to 10 minutes, or until fragrant. Remove, let cool for a few minutes, and roughly chop by hand.
2. In a medium saucepan, combine the madeira, maple syrup, cinnamon, cranberries and salt. Cover and bring to a boil, watching carefully to make sure it does not boil over.
3. Uncover and cook at a rapid simmer for 15 to 20 minutes, stirring every so often, until the cranberries have burst and the liquid has reduced enough to become saucy.
4. Stir in the pecans and pour into a bowl. Refrigerate until cool. Serve cold or at room temperature.
Source of recipe: From The Voluptuous Vegan by Myra Kornfeld www.myrakornfeld.com. Author has graciously given permission to post!