My F&W
quick save (...)
Cranberries with Orange Zest and Port
© Maura McEvoy

Cranberries with Orange Zest and Port

  • SERVINGS: MAKES ABOUT 4 1/2 CUPS
  • FAST
  • MAKE-AHEAD
  • VEGETARIAN

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.

  1. 1 cup port
  2. 6 cups fresh cranberries (1 1/2 pounds), picked over and rinsed
  3. 1 1/2 cups sugar
  4. 2 tablespoons finely chopped orange zest
  5. 1/4 teaspoon salt
  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.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.