RECIPE

Cranberries with Orange Zest and Port

  • ACTIVE:
  • TOTAL TIME:
  • SERVINGS: MAKES ABOUT 4 1/2 CUPS

Chefs Edna Lewis and Scott 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.

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

Ingredients

  • Ingredients
    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

Directions

  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.