Cranberries with Orange Zest and Port

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. 

Cranberries with Orange Zest and Port
Photo: © Maura McEvoy


  • 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


  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.

  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.

Related Articles