Orange Cranberry Sauce

Ingredients

Cooking Directions

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.

Click here step-by-step instructions and pictures on how to make Emeril' orange cranberry sauce.