Combine cranberries, sugar and orange juice in a saucepan; bring to boil and reduce heat to medium, occasionally stirring well with a wooden spoon. Cook until the mixture begins to coat the back of the spoon about 15 minutes (depending on heat) Mix in orange and boil once again. Add the pecans and remove from heat. Chill covered. Before serving lay the candied orange zest on top of the cranberry sauce.
To make candied pecans: Mix one cup of nuts to ¼ of brown sugar, 2 T balsamic and 2 T butter. Roast for about 15 minutes at 350.
To make candied orange zest: Remove the zest of one orange with a “zester” (or use a vegetable peeler to remove the outer layer of the skin and then slice into fine julienne). Boil the strips of orange for a minute then. In a separate pan heat 3 T sugar with 1 tsp water to 375.
