Cranberry Sauce

Source: Emeril Lagasse

Ingredients:

  • 2 cups cranberries
  • Juice and chopped zest of 1 orange
  • 1/4 cup Port
  • 1/2 cup sugar, or more if needed
  • 1 teaspoon cinnamon
  • 1 tablespoon cornstarch

Method:

In a small saucepan combine cranberries, orange juice and zest, port, sugar and cinnamon. Bring to a boil, reduce heat to simmering and cook until cranberries are tender, stirring occasionally. In a small cup make a slurry with cornstarch and 1 tablespoon water. Whisk cornstarch mixture into cranberry sauce and cook, whisking, until sauce thickens. Taste and add more sugar, if necessary. 

© Jay Deitch 2013