Emeril’s Port-Glazed Cranberry Sauce — sure beats the canned stuff!

by Jeff Greene on December 11, 2010 · 0 comments



Emeril's Cranberry Sauce

Turkey dinner just isn’t right without some cranberry sauce.  I was raised on the old Ocean Spray jellied cranberry sauce in a can.  I always liked it as a kid, but I liked it when we went somewhere else and they had cranberry sauce with real cranberries in it.  So when I started buying my own sauce, I upgraded to the Ocean Spray whole berry cranberry sauce.  This was better!  But as I’ve grown in my cooking with Colleen, we like to do as many things fresh as possible.  And I was quite sure I could find a good recipe for fresh cranberries that would fit my fresh and tasty sauce needs.

This worked for me as a kid, but somehow has become less appealing as I

With a bit of internet searching, I found a yummy looking recipe from Emeril that looked easy and includes port wine—which I always have on hand for some other recipes I like to do.  We’ve done a lot of Emeril recipes, and he has rarely steered us wrong, and this one is definitely another keeper.  And it turns out that Ocean Spray sells fresh cranberries, too, so there’s still a little bit of our old tradition mixed in there.

Pair with some combination of our smoked turkeysourdough parmesan artichoke dressingwhiskey glazed carrots, or bourbon mashed sweet potatoes

Cranberries, oranges, and port wine!

Oranges successfully juiced and zested!

All in!

Whisking in the corn starch slurry

Cranberries, thickened

Simmer until thickened, adding sugar if too tart.

Port Glazed Fresh Cranberries

Excellent with turkey or ham and all the fixings.

Emeril’s Port-Glazed Cranberry Sauce
Recipe type: Side Dish
Cuisine: American
Serves: 8
 
Weight Watchers Info: 5 PointsPlus per ½ cup serving.
Ingredients
  • 4 cups fresh cranberries
  • 2 orange, juiced and zested
  • ½ cup Port wine
  • 1 cup sugar (plus more reserved, to taste
  • 2 tsp cinnamon
  • 2 tbsp corn starch
Instructions
  1. In a small saucepan combine cranberries, orange juice and chopped zest, port wine, sugar and cinnamon
  2. Bring to a boil
  3. Reduce to simmer and cook until cranberries are tender, stirring occasionally
  4. Mix corn starch and 2 tbsp water in a glass and whisk into cranberry sauce
  5. Continue simmering and whisking until sauce thickens
  6. Taste the sauce–if it is too tart, add more sugar (I’ve always had to add more sugar)
  7. Chill–can be done the day before or the morning before and served or transported later
Notes
Makes 8 one-half cup servings. Our family loves this, so we usually double it anytime we make it for more than 4 people.

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