Orange Cranberry Sauce (Thanksgiving, or not)

By Episcopo

Made this for Thanksgiving 2008. Yummy, tart, nutty and spicy!
Sarah

Ingredients

• 1 bag cranberries
• 2 oranges, zested and juiced
• 1/4 cup ruby port wine
• 3/4 cup sugar, or more as needed
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 1 cup toasted pecans or walnuts

Preparation

Step 1

In a small saucepan combine cranberries, orange zest and juice, port, sugar, cinnamon and cardamom. Bring to a boil, reduce heat to simmering and cook until cranberries are tender, stirring occasionally. Cook, stirring, until sauce thickens. Taste and add more sugar, if necessary. Fold in the toasted nuts when the sauce is thick. Cool. Serve at room temperature.