Rachael Ray: Emeril Lagasse Orange Cranberry Sauce Recipe

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Rachael Ray: Emeril Lagasse’s Orange Cranberry Sauce

Emeril Lagasse joined Rachael Ray to talk about some of their favorite Thanksgiving dishes and leftover recipes. Rachael Ray shared an incredible recipe for Turkey Benedicts with leftover Turkey, and Emeril had a make-ahead side dish to share. His Orange Cranberry Sauce can be made up to three days in advance, as long as it’s stored in an airtight container in the fridge until ready to serve. The fresh orange flavor combined with the familiar, tangy cranberry, is an absolute must-have on Thanksgiving Day!

To get the recipe, click next page.

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Rachael Ray: Emeril Lagasse Orange Cranberry Sauce Recipe Ingredients

Rachael Ray: Emeril Lagasse Orange Cranberry Sauce Recipe

Emeril Lagasse’s Orange Cranberry Sauce is a must-have for your Thanksgiving spread and can be made days in advance! (dinnerseries / Flickr)

  • grated zest and juice of 2 oranges
  • 3/4 C sugar
  • 1/2 tsp ground cardamom
  • 1 bag (12 oz) cranberries
  • 1/4 C ruby port
  • 1/2 tsp ground cinnamon
  • 1 C toasted pecans or walnuts

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Emeril Lagasse: Rachael Ray Orange Cranberry Sauce Recipe Directions

  1. Combine the cranberries, orange juice and zest, cinnamon, sugar, and cardamom in a small saucepan
  2. Bring the mixture to a boil
  3. Reduce the heat to a simmer and cook for about 10 minutes, until the cranberries are tender and the sauce has thickened
  4. Taste and add more sugar if needed
  5. Stir in the nuts and set aside to cool
  6. Serve at room temperature

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