© Maura McEvoy
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
How to Make It
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.
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.