Most of the ingredients were in the CSA box this week, so I made this suggested recipe.
10 oz. fresh cranberries, rinsed
2 tablespoons grated mandarin orange zest (or regular orange)
3/4 cup mandarin orange juice (or regular orange)
3/4 cup sugar
1/4 cup Port (I used a Cab port that I had in the cupboard)
In a 3 or 4 quart pan over medium-high heat, stir together cranberries, orange zest, orange juice, and sugar. Bring to a boil and lower heat to maintain a simmer. Cook for 12 minutes, stirring frequently. The berries will begin to break apart and release their juices. Add port and continue to cook for 2 more minutes. Let cool completely.
As the heat starts to hit the cranberries, they pop like popcorn.