search saves

Cranberry-Port Sauce

This sauce can be made a few days in advance and stored in the refrigerator. Bring to room temperature before serving. Serve with your Christmas bird. From Crabtree and Evelyn.

Ready In:
20mins
Serves:
Yields:
Units:

ingredients

directions

  • In a non-reactive saucepan, combine cranberries, port, sugar, orange zest, and gingerroot.
  • Bring to a boil over medium-high heat, stirring to dissolve sugar.
  • Reduce heat to low and simmer for 12 to 15 minutes, stirring frequently, until cranberries have popped and the sauce is slightly thickened.
  • Discard gingerroot.
  • Stir in jelly.
  • Let it cool to room temperature before serving.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@Queenkungfu
Contributor
@Queenkungfu
Contributor
"This sauce can be made a few days in advance and stored in the refrigerator. Bring to room temperature before serving. Serve with your Christmas bird. From Crabtree and Evelyn."
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. magpie diner
    Made this last night for a holiday dinner later this week. Really easy and tasty! I didn't have the red currant jelly, which may have made it a little sweeter, so we had to add a little more sugar. Thanks Queenkunfu!
    Reply
  2. Queenkungfu
    This sauce can be made a few days in advance and stored in the refrigerator. Bring to room temperature before serving. Serve with your Christmas bird. From Crabtree and Evelyn.
Advertisement