Cranberry, Orange And Port Sauce

12-ounce bag of cranberries, picked over
1 1/2 cups sugar, or to taste
1 cup Tawny Port
2 tablespoons fresh lemon juice, or to taste
1 teaspoon freshly grated lemon zest
1 orange

In a large saucepan combine the cranberries, the sugar, the port and the
lemon juice, simmer the mixture, stirring occasionally, for 15 to 20
minutes, or until the berries have burst and the mixture has thickened,
and let it cool. Grate the zest off the orange and mix with lemon zest.
Mix into the cranberries. Spoon the mixture into a bowl and chill it,
covered, for at least 3 hours or overnight. Shortly before serving pare
off the orange peel and cut the orange segments out of the membranes. Cut
the orange pulp into pieces between 1/2 and 1/2 inch in size. Stir into
the cranberry mixture and serve.

This is adapted from a recipe which appeared a few years ago in Gourmet.
This year I did not have port so I used sherry with good effect. This is
absolutely delicious and has become a family favorite.



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