Port-Cranberry Sauce

In this version of cranberry sauce, the sweet-tartness of the cranberries is enhanced with the addition of port, orange juice and orange zest.

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  • Servings: MAKES ABOUT 2 CUPS
KEY: Fall, Winter, Fast - Column, Christmas, Thanksgiving, American, Sauces & Condiments, Side Dishes, Basic/Easy, Fast, Healthy, Make Ahead, Vegetarian

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Ingredients

  • 1/2 cup ruby port
  • Three 1-by-3-inch strips of orange zest, cut into thin matchsticks
  • 1/2 cup fresh orange juice
  • 12 ounces fresh cranberries
  • 3/4 cup sugar

How to make this recipe

  1. In a medium saucepan, combine the port with the orange zest and orange juice and bring to a boil. Add the cranberries and sugar and simmer over moderately low heat until the sauce is jamlike, about 25 minutes. Transfer to a bowl and serve warm or at room temperature.

Make Ahead

The cranberry sauce can be refrigerated for up to 2 weeks.

Contributed By Photo © William Meppem Published November 2002

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465160 recipes/port-cranberry-sauce 2013-12-06 Grace Parisi fall|winter|fast-column|christmas|thanksgiving|american|sauces-and-condiments|side-dishes|12|basic-easy|fast|healthy|make-ahead|vegetarian november-2002 recipes,port-cranberry-sauce 465160
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