| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Essnce03 |
1 |
servings |
INGREDIENTS
| 2 |
c |
Cranberries |
|
|
Juice and chopped zest of 1 orange |
| 1/4 |
c |
Port wine |
| 1/2 |
c |
Sugar; or more if needed |
| 1 |
ts |
Cinnamon |
| 1 |
tb |
Cornstarch |
INSTRUCTIONS
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. This recipe
yields about 2 cups of sauce.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-065 broadcast 12-18-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
02-09-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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