An easy and slightly different cranberry sauce recipe. Great with turkey or with Brie and crackers!

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan, combine the cranberries, brown sugar, orange zest and juice, and port wine. Bring to a boil over medium-high heat, stirring until the sugar has dissolved. Reduce the heat to medium-low, and simmer until the cranberries have popped and the sauce has thickened, about 15 minutes. Cool, and refrigerate overnight before serving.

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Nutrition Facts

122.3 calories; 0.4 g protein; 28.5 g carbohydrates; 0 mg cholesterol; 7.4 mg sodium. Full Nutrition

Reviews (17)

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Most helpful positive review

Rating: 5 stars
10/25/2005
I made this as a Thanksgiving appetizer and served it over a round of brie warmed in the oven for about 20 mins. It was excellent. The leftover sauce was fabulous with our turkey and great on our sandwiches the next day. Extremely easy to make and very good. Read More
(21)
21 Ratings
  • 5 star values: 17
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/24/2005
I made this as a Thanksgiving appetizer and served it over a round of brie warmed in the oven for about 20 mins. It was excellent. The leftover sauce was fabulous with our turkey and great on our sandwiches the next day. Extremely easy to make and very good. Read More
(21)
Rating: 5 stars
11/24/2008
This is a delicious sauce. The orange and port really bring out the fruitiness of the cranberry flavor and the amount of sugar is just right for a tart/sweet balance. I've tried it with both brown and white sugar -- with white sugar it is a little lighter and you want about a tablespoon less of port (half a cup instead of 9 tablespoons). It's tasty both ways but a brighter color if you use white sugar and ruby port. Read More
(15)
Rating: 5 stars
11/27/2008
This was so good; I've never made cranberry sauce from scratch before... but it was so easy. I will never eat cranberry sauce out of a can again. The sauce only took about 10 minutes to thicken for me. I reserved about 1/2 cup of the cranberries and soaked them in hot sugar water. I put them in the sauce after it was done. The red of the whole berries really popped against the dark color of the sauce. Delicious. Read More
(13)
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Rating: 4 stars
11/27/2014
I'm giving this version 4 stars. It is good but to make it better use a tawny port bringing out the flavor of the brown sugar more and give it caramel notes. I like Cockburns' 20 Year Tawny Port. 1/2 cup is more than plenty for the port. I also found a teaspoon of McCormick's Valencia Orange Peel did quite well instead of fresh zest. In place of a fresh orange you can use 1/2 cup orange juice. Also put the ingredients other than the cranberries in the pot stir until the sugar dissolves. After rinsing the cranberries put them in the pot over medium heat. Stir periodically and be aware it will bubble up so a 2 3/4 quart pan worked best. I also found it best to let all the berries pop and this can take about an hour in the uncovered pot. This also helps burn off the alcohol but leaves the rich port flavor. Make at least one night before you want to use it. Read More
(11)
Rating: 5 stars
01/20/2019
I love how the port wine adds so much flavor to this dish! Soo tasty! Read More
(8)
Rating: 5 stars
11/27/2009
This sauce was amazing! It was great to make a few days before Thanksgiving and keep in the fridge. The flavor was robust and a wonderful gourmet substitution for canned sauce. A must have! Read More
(6)
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Rating: 5 stars
01/26/2011
This was great. I didn't think the difference between white and dk brown sugar would be that big but that maple-y flavor of the dk brown sugar the orange and wine make these cranberries delish! Read More
(4)
Rating: 5 stars
11/28/2009
this is excellent! the ruby port gives it a nice twist. Just the right balance of sugar to tart too. I used 1/2 cup white and 1/4 brown. left everything else as is. I like a more solid sauce so I cooked it down and it set up beautifully. Not too solid but not runny either. I can see where this would be divine over a round of brie for the holidays. thanks so much! Read More
(4)
Rating: 4 stars
11/30/2009
The flavor is very good. It's just a little on the tart side for me though. I added a dash of vanilla but otherwise kept the recipe the same. I used ruby port but wonder how the tawny would work since it's a bit sweeter. I may try that next as I love the flavor of port and homemade sauce is the way to go. Read More
(4)