Cranberry-Orange Sauce With Port
A touch of port enhances a classic cranberry-orange sauce. It’ll last for a couple of weeks in the fridge, and leftovers can double as jam the next day—so make a big batch!
Makes 2 cups
- 1 pound fresh cranberries
- Juice and zest of one orange
- 1/2 cup brown sugar
- 1/2 cup port wine
Combine all ingredients in a saucepan over low heat. Cook, stirring occasionally, until the cranberries are soft and the sauce thickens. Serve at room temperature or chilled. This sauce can be kept in the fridge for up to one week.