- 12 ounces fresh cranberries (1 bag)
- 1 cup ruby port
- Juice of ½ orange
- 1 teaspoon orange zest
- ¾ cup cane sugar
- 1 wedge blue cheese, room temperature
Combine everything in a saucepan over medium-high heat. Bring to a boil. Reduce heat and cook until reduced and slightly thickened, about 20 minutes.
Serve cranberry sauce at room temperature next to blue cheese.