Source:  Emeril Lagasse


2 cups cranberries Juice and chopped zest of 1 orange

1/4 cup Port

1/2 cup sugar, or more if needed

1 teaspoon cinnamon

1 tablespoon cornstarch


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

© Barbara Deitch 2020