Emeril's Fresh Cranberry Compote

Emeril shares his tasty alternative to the usual cranberry sauce.

Nov. 21, 2008— -- Emeril Lagasse's special Thanksgiving recipes come just in time for the holidays. Check out more of his recipes below.

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Fresh Cranberry Compote

One 12-ounce bag fresh cranberries, rinsed and picked over

Strips of zest from 1 orange (about 2 tablespoons)

3/4 cup granulated sugar

3 cups water

1/2 teaspoon pure vanilla extract

Pinch of salt

Pinch of cayenne

1/8 teaspoon ground cinnamon

2 tablespoons cornstarch

3/4 cup fresh orange juice Directions

Place the cranberries in a medium-size nonreactive nonstick saucepan. Add the zest. Peel and seed the orange, discard the white pith and coarsely chop. Add the chopped orange to the pot of cranberries along with the sugar, water, vanilla, salt, cayenne and cinnamon and bring to a boil over medium heat. Reduce the heat to medium-low and simmer for 10 minutes. Dissolve the cornstarch in the orange juice. Add the mixture to the cranberries and stir to blend. Simmer another 20 minutes until the mixture is thick like syrup. Cool completely, then spoon into a decorative dish and pass at the table. Will keep for 3 days in the refrigerator. Yield: 5 cups *Recipe courtesy of Emeril Lagasse, courtesy of Martha Stewart Omnimedia, Inc Want more recipes? Check out "GMA's" recipe archive by clicking here.