Emeril's Cranberry Sauce

Filed under Sauces Thanksgiving

Recipe courtesy of Emeril Lagasse. Makes about 2 cups.

Ingredients

2 cup Cranberry
1 Orange, juice and chopped zest
1/4 cup Port
1/2 cup Sugar, or more if needed
1 tsp Cinnamon
1 tbsp Corn starch

Directions

In a small saucepan combine the cranberries, orange juice and zest, port, sugar and cinnamon. Bring to a boil, reduce the heat to a simmer and cook until the cranberries are tender, stirring occasionally.
In a small cup make a slurry with the cornstarch and 1 tablespoon water. Whisk the cornstarch mixture into the cranberry sauce and cook, whisking, until the sauce thickens. Taste and add more sugar, if necessary.