• 6 cups fresh or frozen cranberries
• 1½ cups port wine
• 1½ cups Dierbergs sugar
• 1 tablespoon finely chopped orange peel
• ¼ teaspoon salt

In large skillet, bring cranberries and port to a boil over medium-high heat. Add sugar, orange peel, and salt; bring to a boil and cook stirring occasionally until berries pop, about 5 minutes. Reduce heat and simmer 5 minutes.

 

Place in serving bowl, cover, and chill several hours or up to 1 week.

Servings: 8
Serving Size: Per Serving

Per Serving
Calories: 252
Cholesterol: 0 mg
Fat: <1 g
Sodium: 76 mg
Carbohydrates: 48 g
Protein: <1 g
Fiber:
Saturated Fat: N/A