Cranberries with Orange Zest and Port

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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.

By Edna Lewis

and

Scott Peacock

Updated on December 22, 2021

Cranberries with Orange Zest and Port — Photo: © Maura McEvoy

Yield:

MAKES ABOUT 4 1/2 CUPS

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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.