- 1 (12-ounce) bag fresh or frozen cranberries
- 3/4 cup sugar
- 1/2 cup ruby Port
- 3 (3- by 1/2-inch) strips tangerine zest
- 1/3 cup tangerine juice (from about 2 tangerines)
- Bring cranberries, sugar, Port, and zest to a simmer in a small heavy saucepan over medium heat, stirring until sugar has dissolved. Simmer, uncovered, stirring occasionally, until cranberries burst, about 12 minutes. Remove from heat and stir in juice. Cool completely.