Ingredients8 h 25 m servings 122
- 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.
Per Serving: 122 calories; 0.1 28.5 0.4 0 7 Full nutrition
ReviewsRead all reviews 16
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...