Orange-Cranberry Sauce

Here's a recipe I've made for a couple of years now at Thanksgiving. I love it! Cranberries, oranges, pecans, oh my...

Orange-Cranberry Sauce, by Emeril Lagasse ('Bam!')

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

In 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. Yeild: 2 cups.