Orange Cranberry Sauce

By Emeril Lagasse, from "Farm to Fork," HarperStudio, New York, 2010, courtesy Martha Stewart Living Omnimedia, Inc.

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Ingredients

1 bag (12 ounces) cranberries		1/2 teaspoon ground cinnamon
Grated zest and juice of 2 oranges		1/2 teaspoon ground cardamom
1/4 cup ruby port		1 cup toasted pecans or walnuts
3/4 cup sugar, or more to taste

Total:

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1
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.
2
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.)

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