Emeril Lagasse’s Orange Cranberry Sauce
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Rachael's helping you plan the perfect Thanksgiving dinner with her two-day "Thanksgiving A-to-Z" event, featuring delicious recipes, affordable tips and more! This recipe puts a delicious twist on an American classic, combining cranberries with a bit of orange zest. "You can take the peel off and chop them up and put them in there," Emeril says. You can also add something like pecans or walnuts, instead of orange zest, depending on your prefernece.
- 1 bag (12 ounces) cranberries
- Grated zest and juice of 2 oranges
- 1/4 cup ruby port
- 3/4 cup sugar, or more to taste
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1 cup toasted pecans or walnuts
Combine the cranberries, orange zest and juice, port, sugar, cinnamon and cardamom in a small saucepan, and bring to a boil. Reduce the heat to a simmer and cook, stirring occasionally, until the cranberries are tender and the sauce has thickened, about 10 minutes.
Taste, and add more sugar if desired. Stir in the nuts and set aside to cool. Serve at room temperature.
(The sauce can be made up to 3 days in advance and stored in an airtight container in the refrigerator until ready to serve.)