Homemade Cranberry Sauce With Port

8-12
Servings
10m
Prep Time
15m
Cook Time
25m
Ready In


"I absolutely LOVE homemade cranberry sauce vs. the canned. This one here is one of my faves that uses port wine. It's made at my house during the Holiday's."

Original recipe yields 8-12 servings
OK

Nutritional

  • Serving Size: 1 (98.1 g)
  • Calories 112.3
  • Total Fat - 0.1 g
  • Saturated Fat - 0 g
  • Cholesterol - 0 mg
  • Sodium - 2.2 mg
  • Total Carbohydrate - 28.7 g
  • Dietary Fiber - 3.3 g
  • Sugars - 22.6 g
  • Protein - 0.4 g
  • Calcium - 28.9 mg
  • Iron - 0.3 mg
  • Vitamin C - 16.2 mg
  • Thiamin - 0 mg

Step 1

In a small saucepan combine cranberries, orange juice and zest, port (1/4 cup + the 2 tablespoons), brown sugar, ground cinnamon, and cinnamon stick. Bring to a boil, reduce heat to simmering and cook until cranberries are tender for about 10-15 minutes, stirring occasionally.

Step 2

In a small cup make a slurry with cornstarch and 1 tablespoon water. Whisk cornstarch mixture into cranberry sauce and cook, whisking, until sauce thickens. Taste and add more sugar, if necessary.

Step 3

Yields: 2 cups

Tips & Variations


No special items needed.

Related

Marramamba

Oh so good, I used this on top of Brie and fresh crusty bread.

review by:
(23 Nov 2019)

JostLori

I agree with Mike - this is a delicious cranberry sauce! I also didn't add the cornstarch slurry, as the sauce thickened up nicely on it's own. DH couldn't quite put his finger on what the "secret" ingredient was - which turned out to be the port. Will definitely be making this again - it might even be my "go to" recipe for cranberry sauce.

review by:
(16 Nov 2019)

Mikekey

Delicious. I have used orange and cinnamon in cranberry sauce before, but never brown sugar. Nice added flavor. The onlt yhing I would change is to leave out the cornstarch, as it made it a little too thick, and cranberries are full of natural pectin, which thickens it pretty well as it cools. Made for Think Pink event.

review by:
(5 Oct 2017)