Cranberries with Orange Zest and Port

Updated February 23, 2016

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.



Total Timeunder 30 minutes

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party, Formal Dinner Party

Recipe Courseside dish

Dietary Considerationegg-free, gluten-free, low-fat, peanut free, soy free, tree nut free, vegan, vegetarian

Five Ingredients or LessYes


Taste and Texturefruity, tart

Type of DishCondiments, fruit, sauces


  • 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.



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