Yield
2 cups (serving size: 1/4 cup)

How to Make It

Carefully remove rind from orange using a vegetable peeler, making sure not to get any of the white pithy part of the rind. Combine orange rind, port, bay leaf, and cloves in a medium saucepan. Bring to a simmer over medium heat; cook 20 minutes or until reduced to 1 cup. Strain mixture through a sieve over a bowl; discard solids. Return mixture to saucepan; stir in sugar. Add cranberries; cook over medium heat 10 minutes or until cranberries pop, stirring occasionally. Spoon into a bowl; cool.

Ratings & Reviews

JoEllen1618's Review

JoEllen1618
November 27, 2013
I have been making this since it debuted in the November, 1997 issue and it is hands down the best cranberry sauce I've ever eaten. And, the leftover sauce can be heated with a little Grand Marnier and served over vanilla ice cream - absolutely delicious!

Stillcookinhot's Review

Stillcookinhot
November 23, 2009
I love this relish! I had never had anything but the canned stuff previously. This is easy and oh so impressive. I've made it for five years in a row.