Cranberries with Orange Zest and Port

Name: Cranberries with Orange Zest and Port
Yield: MAKES ABOUT 4 1/2 CUPS
Ingredients: 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

Be the first to rate & review!

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. Slideshow: Chef Holiday Recipes Made Easy Plus: Ultimate Thanksgiving Guide

By Edna Lewis

By Scott Peacock

November 1998

Gallery

Credit: © Maura McEvoy

Recipe Summary

Yield:

MAKES ABOUT 4 1/2 CUPS

Ingredients

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

Directions

Step 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.

Advertisement
Step 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.

F&W Cooks

Our 22 Best Crock Pot and Slow-Cooker Recipes

50 Affordable Wines You Can Always Trust

Cranberries with Orange Zest and Port

Gallery

Recipe Summary

Ingredients

Directions

Make Ahead

Reviews

All Reviews for Cranberries with Orange Zest and Port

Your Profile

Cranberries with Orange Zest and Port

Gallery

Recipe Summary

Ingredients

Directions

Make Ahead

Reviews

All Reviews for Cranberries with Orange Zest and Port