Prep 10 mins
Cook 20 mins
This is a rich and sweet cranberry sauce. Great for the holidays. It is flavored with orange, but has no bitter orange peel, unlike traditional cranberry-orange relish. The port adds substantial complexity to the background.
- 12 ounces cranberries, washed and drained
- 2 oranges, juice and zest of ((1/3 cup fresh orange juice)
- 3⁄4 cup sugar
- 2⁄3 cup port wine (good quality)
- Place the cranberries and the zest and juice of the oranges in a saucepan.
- Bring to a gentle boil, reduce heat and allow to simmer for 5-10 minutes until soft; stirring occasionally.
- Stir in the sugar and port and cook gently until sauce becomes pulpy.
- Let cool to room temperature, then pour into mold and refrigerate.
We're used to traditional cranberry sauce but we've made this one a tradition. Perfect balance of tart and sweet. The flavor pops in your mouth. Can't wait to make it again this year!
This went over well at both of my thanksgivings. The port adds a tartness that complements the berries so well. Thanks for sharing.
I made this cranberry sauce for Thanksgiving, and everyone agreed that it was the best they had ever tasted. One guest even admitted that it was better than the homemade cranberry sauce her mother makes! If you want this cranberry sauce to be even more delicious, add some dark currant syrup after combining all of the other ingredients. You can choose the amount based on your preference (just add a tablespoon at a time, stir, and taste), but I prefer about 1/4 cup. Another thing worth noting is that the sauce will appear very soupy when you take it off the heat. Resist the urge to reduce it further; it will reach the desired consistency of cranberry sauce after sitting overnight in the fridge. I will definitely make this recipe with the addition of the dark currant syrup again!