- 1/2 cup ruby port
- 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
- 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.