Terry Pulliam Burd wrote:
> I was about to make the same old/ same old cranberry sauce I've made
> for *years* when I decided to google around and see if there wasn't a
> recipe out there that had a bit more zing to it. OMG, I made this
> sauce today and it is without a doubt the best I've had - and I'm not
> a big fan of Emeril. And I don't even like cranberry sauce that much,
> but I'll be hard put to keep my tasting spoon out of it until
> Thursday:
>
> @@@@@ Now You're Cooking! Export Format
>
> Cranberry Sauce
>
> sauces
>
> 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.
>
> Notes: Emeril Lagasse
>
> Yield: about 2 cups
>
> And why is it always called a "sauce" when it's more of a relish? Or
> are my cooking terms confused? Or am I confused? And I did *not*
> partake of the port while cooking the sauce!
>
> Terry "Squeaks" Pulliam Burd
>
Ooooooo. Even before I looked at the ingredients, I was thinking
"Port". It must be an omen. (Damn it! Now I will either have to
go back to the stores tomorrow, or I will have to do this after
Thanksgiving.)

BTW, for the first time, today I saw Port vinegar. I MUST get
some. Has anyone here tried it?

--
Jean B.