Orange Cranberry Sauce

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

Orange Cranberry Sauce

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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

    directions

    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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