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American, Southern
Cranberries with Orange Zest and Port Default

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This unusual method for cooking cranberries produces a not-too-sweet sauce with chunky whole berries. The flavorings are very English and complement the berries without mucking them up, the way many fancy recipes do. Serve cold or at room temperature.

Yield: Makes about 6 cups


  • 24 ounces fresh cranberries (6 cups)
  • 1 cup port wine
  • 1½ cups granulated sugar
  • ¼ teaspoon salt
  • 2 tablespoons finely chopped orange zest


Wash and drain the cranberries, and pick them over carefully, removing any spoiled berries or foreign objects. Pour the port into a large nonreactive skillet, and bring to a boil over high heat. Add the cranberries, and cook, stirring constantly, until they begin to pop, about 5 minutes. When the cranberries are popping, pour the sugar, salt, and orange zest over them. Cook, stirring constantly, until the sugar melts and the mixture begins to simmer briskly, 3–5 minutes. Remove from heat and allow to cool before serving.

© 2003 Edna Lewis and Scott Peacock

Nutritional Information

Nutrients per serving (% daily value)

307kcal (15%)
76mg (3%)
0g (0%)
0g (0%)
0mg (0%)
4mcg RAE (0%)
18mg (30%)
16mg (2%)
0mg (2%)

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