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

--

"If the soup had been as warm as the wine,
if the wine had been as old as the turkey,
and if the turkey had had a breast like the maid,
it would have been a swell dinner." Duncan Hines


To reply, remove "spambot" and replace it with "cox"

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
>
> --
>
> "If the soup had been as warm as the wine,
> if the wine had been as old as the turkey,
> and if the turkey had had a breast like the maid,
> it would have been a swell dinner." Duncan Hines
>
> To reply, remove "spambot" and replace it with "cox"

The "Cranberry and candied orange chutney" recipe found on Epicurious is
excellent. I made it last year and will be making it again this year.

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.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
New York trip posted 11-13-2010; http://web.me.com/barbschaller

On Tue, 23 Nov 2010 11:02:55 -0600, Melba's Jammin'
> arranged random neurons and said:

>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.

I thought the same thing. Put it in anyway, as I always make a new
recipe as written. I'll definitely try it without next time, if for no
other reason than to see if there's a diffrence.

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as warm as the wine,
if the wine had been as old as the turkey,
and if the turkey had had a breast like the maid,
it would have been a swell dinner." Duncan Hines


To reply, remove "spambot" and replace it with "cox"

In article >,
Terry Pulliam Burd > wrote:
(snippled)
> 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

Let me add that if one has no port and wishes not to purchase it for the
recipe, and one does have Southern Comfort in the cabinet, the SC is
pretty darned good. My cranberry sauce, made as I make it in the
microwave, is mighty fine. The orange I'd intended to use had been in
the fridge for a couple months and let's just say it was "icky" on the
inside, so I used a couple drops of orange oil instead. And cardamom,
cinnamon, and cloves, all ground. Very tasty indeed. I made only half
the bag/recipe and may have to be make more if I keep picking at it.
Thanks for the idea, even if I didn't follow it to the letter. :-)

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
New York trip posted 11-13-2010; http://web.me.com/barbschaller

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.

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.

Thanks, Squeaks.

*Many* year ago, Gourmet published something like this, as a stuffing
for acorn squash. We no longer have it, as we donated all our (bound)
Gourmet mags to a local university cooking school, and then lost our
copy of the recipe.....

It was made with fresh cranberries, and did have orange zest in it,
IIRc. Definitely Port wine. Absolutely delish. Maybe somebody in the
NG remembers this dish?

Alex


On Mon, 22 Nov 2010 18:32:57 -0800, 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

On Tue, 23 Nov 2010 22:24:40 -0500, "Jean B." > wrote:
>> 2 cups cranberries
>> juice and chopped zest of 1 orange
>> 1/4 cup port

>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?

Um, make sure that's RUBY port, not tawny....

Alex

On Nov 23, 11:02*am, 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.

Maybe to make up for the orange juice and port?

John Kuthe...

On Sat, 27 Nov 2010 09:53:51 -0700, "Jean B." > wrote:

> Honey would have been available too. Maybe a (very) mini batch of
> the maple syrup one?

Maple and cranberry does not sound very good to me. While I like real
maple syrup, my scope of where that flavor is acceptable is extremely
limited.

--

Never trust a dog to watch your food.