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