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Cranberries with Orange Zest and Port

Source: Food & Wine
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Active Time:  10 Minutes
Total Time:  15 Minutes
  Makes about 4-1/2 cups (Serves 9)
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,
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
Cranberries with Orange Zest and Port Recipe at
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 to 5 minutes. Let cool before serving.

Make Ahead:

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.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 30-Minute Thanksgiving Sides
Nutrition Facts per Serving
Yield:   Makes about 4-1/2 cups (Serves 9)
Calories: 208
Sodium: 68mg
% Cal. from Fat: 0%
Carbohydrates, Total: 46g
Fiber: 3g
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