Lewis and Peacock find a real affinity between the flavors of the cranberries and the port. 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.
- 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
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, 3-5 minutes. Let cool before serving.
The cooked cranberries can be stored at room temperature for up to 2 days.
Serving size = 1/2 cup
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
208 calories; 0g total fat; 0mg cholesterol; 68mg sodium; 46g carbohydrates; 3g fiber; 0g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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