Orange Cranberry Sauce
A New Twist to a Classic Thanksgiving Favorite
Emeril adds a unique twist to this classic holiday favorite. Here he blends orange into the cranberry sauce making the perfect holiday side.
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.)
*Recipe courtesy of Emeril Lagasse from his bookFor more great Emeril recipes, click here.
This recipe was styled by chef Karen Pickus for Good Morning America.