Recipes Cranberries with Orange Zest and Port 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 and Scott Peacock Updated on December 22, 2021 Print Rate It Share Share Tweet Pin Email Photo: © Maura McEvoy 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 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. 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. Rate it Print