Cranberry Sauce

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This sauce is the main reason I look forward to Thanksgiving. It's the only time of the year I prepare this dish. It is beyond delicious and much more sophisticated than my naive mind ever thought cranberry sauce could be.

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Awesome cranberry sauce! Every ingredient was carefully selected! I love the orange zest and juice! The cinnamon was a perfect accent! And the port wine added that je ne sais quoi! Outstanding!

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Good, good, good!!!

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You don't lose the cranberry flavor in the port, but it adds a deepness to flavor you don't often get with cranberry. We serve this and Tyler Florence's Cranberry Relish to have 2 very opposite sides with the turkey. This would also go well with ham or pork.

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This is the second year I've made this dish and I decided to change a few things. Instead of granulated sugar I went with organic cane sugar. Instead of using powdered cinnamon I added one whole cinnamon stick and two whole cloves. Be sure to remove them before serving. I sampled a teaspoon and my lips puckered. It's in the fridge cooling down and I can't wait til my family tastes it with our Xmas turkey. You're the best Emeril.

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I have been making this recipe for years now! Our family likes the sauce a little on the sweet side, so I add more sugar. I use arrowroot instead of cornstarch (because that is what I keep in my pantry, and it produces a very smooth sauce. I spent the Thanksgiving away this year and my cousin begged me to make the sauce before I left! This is a keeper! Happy Cooking!

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So easy, healthy and tasty! Try it on turkey, chicken and pork.

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This cranberry sauce is so easy and tasty. I make it quite often and actually use just a little bit of it every morning in my oatmeal. It is so nice because it keeps longer then fresh fruit and I like having something fruity in the warm cereal. It is also good with ice cream. Once I didn't have orange so I tried it with grapefruit. It was actually really good.

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I made Emeril's cranberry sauce for Thanksgiving, and it went over so well that I decided to take this to the office Christmas buffet. It was a little on the tart side, so I added 1 tbsp brown sugar per recipe (ran out of white sugar. An inexpensive port worked fine. The first time I decreased the cinnamon, but the second time II used the full amount. I love the rich warmth it adds.

Wow!! This time it was even better. This sauce is rich enough to use as an ice cream topping, on toast, or even to make tarts or a cranberry pie! It was so good that I had to siphon off a bowl to keep for home. I know it will disappear at tomorrow's buffet.

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i didn't have port so I just used water. Like others said, I cut the cinnamon in half. Overall, a great cranberry sauce with just the right amount of sweetness and tartness.