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Port-Cranberry Sauce



  • 1/2 cup ruby port
  • Three 1-by-3-inch strips of orange zest, cut into thin matchsticks
  • 1/2 cup fresh orange juice
  • 12 ounces fresh cranberries
  • 3/4 cup sugar

How to Make It

  1. In a medium saucepan, combine the port with the orange zest and orange juice and bring to a boil. Add the cranberries and sugar and simmer over moderately low heat until the sauce is jamlike, about 25 minutes. Transfer to a bowl and serve warm or at room temperature.

  2. Make Ahead: The cranberry sauce can be refrigerated for up to 2 weeks.