Ingredients
- 1 bag cranberries
- 2 oranges, zested and juiced
- 1/4 cup ruby port wine
- 3/4 cup sugar, or more as needed
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1 cup toasted pecans or walnuts
Directions
In a small saucepan combine cranberries, orange zest and juice, port, sugar, cinnamon and cardamom. Bring to a boil, reduce heat to simmering and cook until cranberries are tender, stirring occasionally. Cook, stirring, until sauce thickens. Taste and add more sugar, if necessary. Fold in the toasted nuts when the sauce is thick. Cool. Serve at room temperature.
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Read all 9 reviews
By ashleybayne
on December 24, 2011
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ONE WORD..... FABULOUS!!!!
By Keri Heskett
Dallas, TX
on November 20, 2011
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I make this every Thanksgiving and everyone loves it!
By margueritebrooks
loveland, OH
on January 11, 2010
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Everyone loves this, especially my 11 year old son. I recently made him a deli turkey and cheese sandwich for lunch and spread this on as an after thought. He loved it and requests it all the time! I also spread it on toast for him in the morning! I am going to have to stock up on cranberries next year! Thanks Emeril, once again, you killed it!
Read all 9 reviews