Cranberry-Port Sauce

by Shawnda on November 15, 2012

Cranberry-Port Sauce

Cranberry sauce couldn’t be any easier to make – a handful of ingredients go into a pan, simmer for ~20 minutes, and… done! Admittedly, this does take about 19 1/2 minutes longer using a can opener but I think it’s totally worth it.

Since the two kids who’ll be sitting around our table at Thanksgiving this year couldn’t care less about cranberries, we’re serving a grown-up cranberry sauce infused with some of our homemade port. The sweetness and dark berry notes from the port are a nice match to the tart cranberries.

And bonus. Any leftover cranberry sauce can be used to make brownies.

Cranberry-Port Sauce

Port wine infuses this grown-up twist on cranberry sauce.


  • 12 oz bag fresh cranberries (thawed, if frozen)
  • 1/2 cup ruby port
  • 1/4 cup water
  • 1 small orange
  • 1/4 cup sugar


  1. Place the cranberries in a medium sauce pan.
  2. Add the port, water, 2 Tbsp sugar, and salt.
  3. Using a vegetable peeler, remove two 3-inch strips of orange peel and add to the sauce pan.
  4. Juice the orange and add the juice to the sauce pan.
  5. Bring to a boil and reduce heat, simmering for 15-20 minutes, until most of the liquid has cooked away.
  6. Taste for sweetness and add additional sugar, if necessary.
  7. Let cool and serve cold or at room temp.
  8. Leftovers will keep a couple of weeks in the fridge.


Yields: 8-10 servings

Adapted from Confections of a Foodie Bride, Inspired by The Way the Cookie Crumbles

Estimated time: 25 minutes

{ 4 comments… read them below or add one }

stella November 15, 2012 at 7:44 pm

This sounds really good! Do you know how much of the alcohol cooks off? I’m pregnant, and don’t want to catch a buzz off my meal, but I continue to cook with wine and sherry in recipes where it all cooks off. What do you think? Plus, I’m really looking forward to making those brownies with the leftovers. :-)


The Brewer & The Baker November 16, 2012 at 1:36 pm

It looks like about 40% of the alcohol will remain according to this handy chart I bookmarked ages ago:

You could also cut the port in half to start with. You’ll still get some of those nice dark berry notes in the final product. Hope you like the brownies!


Laura November 16, 2012 at 9:09 pm

I know you love putting Port in stuff. This sounds uh-mazing!


Earl November 17, 2012 at 2:19 am

Sounds great, but what is the weight of a bag of cranberries please ?


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