Cranberries with Orange Zest and Port
Lewis and Peacock find a real affinity between the flavors of the cranberries and the port. 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.
Cranberries with Orange Zest and Port
Cranberries with Orange Zest and Port
© Maura McEvoy
Cranberries with Orange Zest and Port
- SERVINGS: MAKES ABOUT 4 1/2 CUPS
Ingredients
- 1 cup port
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6 cups fresh cranberries (1 1/2 pounds), picked over and rinsed
-
1 1/2 cups sugar
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2 tablespoons finely chopped orange zest
-
1/4 teaspoon salt
Directions
- 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.
- 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.
Cranberries with Orange Zest and Port
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