We’re gearing up for the Big Feast next week. This recipe for Cranberry Sauce is an important staple for fueling our tax brains! Check out our feature photo of this sauce on our Pinterest board. Repin our photo and you’ll be entered to win a $50 online gift card. For full contest rules, please visit our Contest Rules and Promotions Page.
Don’t shy away from making cranberry sauce yourself! This recipe is incredibly easy and it tastes amazing!
Fresh Cranberry Compote
6 ounces fresh cranberries, rinsed and picked over
1 tablespoon orange zest½ cup sugar
Pinch of Salt
Pinch of ground cinnamon
1 tablespoon cornstarch
¼ cup fresh orange juice
In a non reactive, non-stick saucepan, over medium, combine the cranberries, zest, ½ cup sugar, water, salt, and cinnamon. Bring the mixture to a boil and cook for 10 minutes. Dissolve cornstarch in the orange juice. Add mixture to the cranberries and stir to blend. Simmer another 15 minutes until the mixture is thick. Remove from the heat and cool completely. Cover and refrigerate until chilled.
This recipe is adapted from Emeril’s Creole Christmas Cookbook by Emeril Lagasse with Marcelle Bienvenu, published by William Morrow, 1997.
Sourced from FoodNetwork.com.