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