Info
- Course: Side Dish
- Skill Level: Easy
- Cost: Moderate
- Favorited: 7 Times
Can be made ahead of time.
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Cranberries with Orange Zest and Port
Cookbook
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
Ingredients
- 24 ounces fresh cranberries (6 cups)
- 1 cup port wine
- 1½ cups granulated sugar
- ¼ teaspoon salt
- 2 tablespoons finely chopped orange zest
Directions
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.
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Nutritional Information
Nutrients per serving
307 kcal
103 mg
69 g
5 g
0 g
0 g
0 g
0 g
0 g
0 mg
55 g
1 g
11 mg
138 mg
0 % daily value
30 % daily value
2 % daily value
2 % daily value
