Cranberries with Orange Zest and Port

Chefs Edna Lewis and Scott Peacock find a real affinity between the flavors of the cranberries and port in this cranberry-orange sauce. The unusual way of cooking the cranberries renders them perfectly done but not mushy, resulting in a relish that sparkles like a dish of jewels.

  • Servings: MAKES ABOUT 4 1/2 CUPS

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  • 1 cup port
  • 6 cups fresh cranberries (1 1/2 pounds), picked over and rinsed
  • 1 1/2 cups sugar
  • 2 tablespoons finely chopped orange zest
  • 1/4 teaspoon salt

How to make this recipe

  1. In a large skillet, bring the port to a boil over high heat. Add the cranberries and cook, stirring, until they begin to pop, about 5 minutes.

  2. Add the sugar, orange zest and salt and cook, stirring, until the sugar dissolves and the mixture returns to a simmer, 3 to 5 minutes. Let cool before serving.

Make Ahead

The cooked cranberries can be stored at room temperature for up to 2 days.

Contributed By Photo © Maura McEvoy Published November 1998

479293 recipes/cranberries-with-orange-zest-and-port 2013-12-06T23:21:11+00:00 Edna Lewis, Scott Peacock fall|winter|christmas|thanksgiving|american|sauces-and-condiments|side-dishes|fast|make-ahead|vegetarian november-1998, recipes,cranberries-with-orange-zest-and-port 479293

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