Orange Cranberry Sauce
Cranberries are one of the few fruits native to the northeastern United States, growing wild in bogs and swamps. Cranberries have become a staple at holiday meals, especially Thanksgiving. This is my kicked-up version of cranberry sauce.Recipes by Emeril Lagasse, from "Farm to Fork," HarperStudio, New York, 2010, courtesy Martha Stewart Living Omnimedia, Inc.
- Yield: 2 cups
Photography: STEVEN FREEMAN
- 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.)