*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.
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.
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.
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.
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!
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.
Review this recipe
Review this recipe
Thanks for adding your feedback.
Congrats! You saved Brown Sugar and Port Cranberry Sauce to your Favorites