Emeril's Fresh Cranberry Compote

Emeril Lagasse's Special Thanksgiving Recipe

Cranberry Sauce
Servings:Over 8
Difficulty: Easy
Cook Time: min

Emeril's special Thanksgiving recipes come just in time for the holidays.


  • 1 bag fresh cranberries (12 ounces), rinsed and picked over
  • Strips of zest from 1 orange (about 2 tablespoons)
  • 3/4 cup granulated sugar
  • 1 1/2 to 2 cups water
  • 1/2 teaspoon pure vanilla extract
  • Pinch salt
  • Pinch cayenne
  • 1/8 teaspoon ground cinnamon
  • 2 tablespoons cornstarch
  • 3/4 cup fresh orange juice
  • Cooking 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

    Recipe Summary

    Main Ingredients: cranberries, orange, vanilla, cayenne

    Course: Sauces and marinades, Side Dish

    More Info: Vegetarian

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