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    Home » Side Dish

    Cranberries with Orange Zest and Port

    Nov 24, 2008 · Modified: Dec 26, 2021 by Andrea · This post may contain affiliate links · This blog generates income via ads ·

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    Cranberries with Orange Zest and Port - Andrea Meyers

    Every year we look forward to Thanksgiving day and start planning well in advance. The boys are still only slightly interested in the holiday, though they seem to enjoy turkey more than they used to. One of my favorite parts of the holiday meal, even more than the turkey, is the cranberries, but you would never know if you came to our home for Thanksgiving dinner. Every year I make cranberry chutney or some kind of cranberry side dish, and about half the time I forget to serve it along with dinner. It remains in the refrigerator, forgotten and forlorn while everyone dives into the turkey, potatoes, gravy, beans, salad, and rolls.

    This year I promise myself that I will remember to serve it, especially since I tried a new recipe with port. Sipping a glass of port while making it was half the fun, and I may have to make another batch on Thanksgiving day because I doubt this one will last until then. It's technically a side dish, but it's dessert, too, and I can easily imagine spooning this over cheesecake.

    It's an easy make ahead side, just store covered in the refrigerator for up to three days.

    Cranberries with Orange Zest and Port - Andrea Meyers
    Print Pin

    Cranberries with Orange Zest and Port

    Adapted from Food & Wine, 1998.
    Prep Time10 mins
    Cook Time15 mins
    Total Time25 mins
    Course: Side Dish
    Cuisine: American
    Diet: Gluten Free, Vegan, Vegetarian
    Keyword: autumn, Christmas, cranberries, gluten free, port, Thanksgiving, wine
    Servings: 8
    Calories: 229kcal
    Author: Andrea

    Equipment

    • large deep skillet with lid

    Ingredients

    • 1 cup ruby red port
    • 6 cups fresh cranberries
    • 1½ cups granulated sugar
    • 2 tablespoons fine orange zest
    • ¼ teaspoon salt
    US Customary - Metric

    Preparation

    • 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. Garnish with strips of orange zest.

    Nutrition

    Calories: 229kcal | Carbohydrates: 51g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 77mg | Potassium: 91mg | Fiber: 4g | Sugar: 43g | Vitamin A: 51IU | Vitamin C: 12mg | Calcium: 11mg | Iron: 1mg
    Tried this recipe?Share in the comments!

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    Reader Interactions

    Comments

    1. Rebecca says

      November 24, 2008 at 5:54 pm

      Ooh, this looks gorgeous! Can't you just pour some into an envelope and mail it to me? 😉

    2. Alanna @ Kitchen Parade says

      November 24, 2008 at 9:19 pm

      "Sipping a glass of port while making it was half the fun." My kinda cookin'. I submitted my cranberry chutney to the local paper once a few years back and couldn't BELIEVE they omitted the brandy, without asking. Ha! Yours looks lovely!

    3. Lydia (The Perfect Pantry) says

      November 24, 2008 at 11:05 pm

      I've forgotten to serve the cranberry dish more time than not, too. Usually I make chutney, because I like the hot-tart addition to the meal and I don't have a huge sweet tooth. Also the chutney lasts a long time in the fridge -- plenty long enough for the turkey leftovers!

    4. T.W. Barritt at Culinary Types says

      November 25, 2008 at 12:04 am

      I love all types of cranberry sauce recipes - I have been the designated cranberry sauce maker in my family for years.

    5. cookworm says

      November 26, 2008 at 8:20 pm

      How beautiful - I love the look of the whole berries!

    6. D Wilson says

      November 27, 2008 at 10:11 am

      We kick up our whole berry sauce with the addition of jalapeño pepper (chopped) for some warmth. I hadn't thought of starting with port rather than water though. What a great combination that might be!

      Have a lovely holiday with your family and enjoy your meal - all at once - or Now and Later - however that works.

    7. maris says

      November 28, 2008 at 2:50 pm

      I love cranberries and this is the perfect time of year for them. I make cranberry bread every year and recently started making fresh cranberry sauce - I don't know why anyone would buy the canned when the fresh kind is so simple and easy to make. I make a cranberry relish with walnuts and pineapple, which is actually very refreshing but your recipe with port sounds so savory and warm!

      mariss last blog post..Stuffed

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