- 1 Bag (12 ounce) Fresh Cranberries
- 1 Large Orange, Juiced and Zested
- 3/4 Cup Dark Brown Sugar
- 9 Tablespoons Port Wine
- In a large saucepan, combine the cranberries, brown sugar, orange zest and juice, and port wine.
- Bring to a boil over medium-high heat, stirring until the sugar has dissolved.
- Reduce the heat to medium-low, and simmer until the cranberries have popped and the sauce has thickened, about 15 minutes.
- Cool, and refrigerate overnight before serving.