Slow Cooker Cranberry Sauce with Port and Orange

YIELD: 8 to 10 servings

TIME: 3 to 3½ hours

- 24 ounces fresh or frozen, thawed cranberries (about 5 cups)

- 1½ cups packed light brown sugar

- ½ cup ruby or tawny port

- Finely grated zest of 1 orange

- Kosher salt

1. Initial Preparation:

- Put cranberries into a 5- to 8-quart slow cooker

- Remove about ¾ cup berries and finely chop; set aside

- Stir sugar, port and half the orange zest into slow cooker

- Season with generous pinch of salt

2. First Cooking Phase:

- Cover and cook on high for 1 hour and 30 minutes

3. Second Cooking Phase:

- Stir cranberry sauce well

- Set lid back on slow cooker leaving 1- to 2-inch gap for evaporation

- Cook on high for another 1½ to 2 hours

- Stir at least twice during cooking

- Be careful around edges when stirring

- Cook until many berries have popped and sauce is syrupy

4. Finish:

- Stir in reserved chopped cranberries

- Add remaining orange zest

- Spoon into serving bowl

- Cover and chill until ready to serve

- Sauce keeps well in refrigerator for at least one week

- Fresh or frozen cranberries work equally well

- The reserved chopped cranberries add texture

- Can adjust sugar to taste depending on tartness preference

- Tawny port adds deeper flavor than ruby port

_Can be made several days ahead and stored covered in refrigerator

Inspired by a recipe in The NY Times