| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Gma1 |
1 |
servings |
INGREDIENTS
| 1 |
|
Bag fresh cranberries; rinsed and picked |
|
|
; over (12-ounce) |
| 1 |
|
Strips zest from 1 orange; (about 2 |
|
|
; tablespoons) |
| 3/4 |
c |
Granulated sugar |
| 3 |
c |
Water |
| 1/2 |
ts |
Pure vanilla extract |
| 1 |
pn |
Salt |
| 1 |
pn |
Cayenne |
| 1/8 |
ts |
Ground cinnamon |
| 2 |
tb |
Cornstarch |
| 3/4 |
c |
Fresh orange juice |
INSTRUCTIONS
Put the cranberries in a medium-size non-reactive nonstick saucepan. Add
the zest. Peel and seed the orange, discard the white pith, and coarsely
chop. Add the chopped orange to the pot of cranberries along with the
sugar, water, vanilla, salt, cayenne, and cinnamon and bring to boil over
medium heat. Reduce the heat to medium-low and simmer for 10 minutes.
Dissolve the cornstarch in the orange juice. Add the mixture to the
cranberries and stir to blend. Simmer another 20 minutes until the mixture
is thick like syrup. Cool completely, then spoon into a decorative dish and
pass at the table. Will keep for 3 days in the refrigerator.
Serves 5
From Emeril's Creole Christmas.
Converted by MC_Buster.
NOTES : From Chef and author Emeril Lagasse
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.
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