Three 1-by-3-inch strips of orange zest, cut into thin matchsticks
1/2 cup fresh orange juice
12 ounces fresh cranberries
3/4 cup sugar
How to Make It
In a medium saucepan, combine the port with the orange zest and orange juice and bring to a boil. Add the cranberries and sugar and simmer over moderately low heat until the sauce is jamlike, about 25 minutes. Transfer to a bowl and serve warm or at room temperature.
The cranberry sauce can be refrigerated for up to 2 weeks.
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