Cranberry Sauce

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I made a few modifications...I used 1/2 cup fresh orange juice plus 1/2 cup water instead of the port. Following other reader's advice I halved the amount of cinnamon. I too do not like the whole berries so I strained it through a sieve, scraping the bottom to get all the good pectin, then returned this to the pan and brought it to a boil and added the cornstarch mixture. I then strained it again to get the remaining seeds out. It sounds like a lot of work, but it really isn't and the taste is wonderful! If you are feeding a lot of people you might want to double the recipe, it's that good.

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This cranberry sauce is as good over vanilla ice cream as it is on roasted turkey. The flavor is perfect, and I've used other sweet wines like sauterne and even cognac, they all turned out delicious. I do have to say that the port gives the sauce a deep burgundy color that looks as beautiful as it tastes.

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I modified this recipe slighty by using mulled spiced wine instead of port. It adds to the cinammon flavor. My family hated cranberry sauce before, and now they request it! Great job Emeril!

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When i served this on Thanksgiving instead of the usual jellied cranberry sauce my family loved it!!! It was a great change, and the flavors were so fresh. I love it and I know you will too.

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verry good and easy to make not hard at all

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This is a great recipe! I might have put in a little more port then what was called for, but it was great. First time I ate cranberry sauce on Thanksgiving!

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Delicious and easy to make, I love it even on toast!

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This was super easy and very yummy. Used the left over to fill the sweet potato cake with coconut frosting from Semi-Homemade.

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I made this recipe last year, and as good as it tasted I wasn't a huge fan of the cranberry skins and seeds. I doubled the recipe this year and forced it through a sieve (which does take a little bit of work before heating it back up and adding a bit of the cornstarch slurry. It was even better than last year - I'd highly recommend trying it in either capacity. It's really an easy recipe with an impressive end product.

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What a wonderful twist on an old favorite. The port wine adds such a depth of flavor. I added 3/4c of sugar for added sweetness. I can't wait to serve it on Thanksgiving!