Cranberry-Orange Sauce

Port adds zest and sparkle to its familiar taste. Though it is most often served with chicken or turkey, don’t overlook using it with wild game and game birds, ham and pork.

1 lb fresh cranberries
2 cups sugar
1/2 cup orange juice
1/8 tsp salt
1/4 cup tawny Port

Wash and pick over the cranberries. Combine cranberries, sugar, orange juice, salt and Port in a large saucepan. Bring to a boil, then cover. Reduce heat and simmer until cranberry skins pop and cranberries are soft.

Serve warm or cold with game or poultry. Makes about 3-1/2 cups of sauce.