Melba's Jammin' wrote:
> In article >,
> 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
>
> Why do you suppose the cornstarch is there? Cranberries are naturally
> high in pectin and will set up nicely without cornstarch. IMWTK why in
> heck there's cornstarch in that concoction.
>
Oh good. I was thinking of leaving that out. Or using 1 Tbsp
uncooked Port with it instead of water.

--
Jean B.