Cranberry-Grape Sauce

By draingal

Ingredients

• 1 shallot, chopped
• 2 tbsp. extra-virgin olive oil
• 2 c. fresh cranberries
• 2 c. seedless black grapes, halved
• 1/2 c. ruby port
• 1/4 c. fresh orange juice
• 2 tsp. orange zest
• Kosher salt
• Freshly ground black pepper

Preparation

Step 1

Cook shallot in olive oil in a large skillet over medium-high heat until soft, 1 to 2 minutes. Add cranberries and grapes; cook, stirring occasionally, until cranberries just begin to burst, 3 to 4 minutes.
Add port and orange juice; cook, stirring occasionally, until cranberries have burst and sauce is thickened, 10 to 12 minutes.
Stir in orange zest. Season with salt and pepper. Serve warm or at room temperature.