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Brown Sugar and Port Cranberry Sauce

Rated as 4.75 out of 5 Stars

"An easy and slightly different cranberry sauce recipe. Great with turkey or with Brie and crackers!"
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8 h 25 m servings 122
Original recipe yields 8 servings


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  1. 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.

Nutrition Facts

Per Serving: 122 calories; 0.1 28.5 0.4 0 7 Full nutrition

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Read all reviews 16
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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 ...

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 ...

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 ...

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 Po...

I love how the port wine adds so much flavor to this dish! Soo tasty!

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!

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!

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...

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 ...