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 

Edna Lewis
Scott Peacock
November 1998

Gallery

© Maura McEvoy

Recipe Summary

Yield:
MAKES ABOUT 4 1/2 CUPS
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.