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. By Edna Lewis and Scott Peacock Scott Peacock Instagram Scott Peacock is a James Beard Award-winning chef from Alabama. One of the foremost authorities on American Southern cuisine, he is best known for his work at Watershed restaurant in Decatur, Georgia, and his partnership with culinary icon Edna Lewis. Food & Wine's Editorial Guidelines 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