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 ½ cups sugar; 2 tablespoons finely chopped orange zest; ¼ teaspoon salt

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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

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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 ½ cups sugar
2 tablespoons finely chopped orange zest
¼ 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.

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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.

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Cranberries with Orange Zest and Port

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Recipe Summary

Ingredients

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Make Ahead

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Cranberries with Orange Zest and Port

Gallery

Recipe Summary

Ingredients

Directions

Make Ahead

Reviews

All Reviews for Cranberries with Orange Zest and Port