Orange Gingered Cranberry Sauce with Pecans

1 package fresh cranberries

1/2 cup white sugar

1/2 cup brown sugar

1 orange, juiced and peeled

1 cup water

1/4 cup minced candied ginger

1/4 teaspoon nutmeg

1/4 teaspoon cinnamon

1/4 cup triple sec

1/2 cup toasted pecans

Grate the peel off of the orange and add to a pot with the sugars, ginger, nutmeg and cinnamon. Juice the orange and add the juice to the pot. Turn the heat on medium and when the sugar dissolves add the cranberries and cook until they pop, about 5 to 10 minutes. Add triple sec and pecans and cool the sauce. Best if made a day or two ahead.