Port Cranberry Sauce
Prep time
Cook time
Total time
Port wine and fresh (or frozen) cranberries buddy up with spices and sugar to make deliciously unique sauce that has wonderful depth and character.
Recipe type: Condiment
Cuisine: American
Serves: 8 servings
  • 12 ounces fresh (or frozen) cranberries, rinsed and drained
  • ¾ cup sugar
  • 1 cup tawny port or ruby port wine
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon nutmeg
  • ⅛ teaspoon ground cloves
  • ⅛ teaspoon allspice
  • grated zest of one orange (optional)
  1. Combine all ingredients in medium saucepan over medium high heat and bring to a boil.
  2. Once boiling, lower heat to medium and continue to cook, stirring often, until cranberries pop and soften, about 5 more minutes. For a looser and thinner sauce, remove from heat sooner. For a thicker and more congealed sauce, cook an additional 2 to 3 minutes.
  3. Remove from heat and transfer to serving dish of your choice.
  4. Let cool, then cover with plastic wrap, and refrigerate until ready to serve.
  5. Can be made up to three days in advance.
  6. Allow to warm to room temperature for serving, if desired.
  7. Can be re-heated to serve atop ice cream, if desired.
Recipe by GINGER WROOT at http://gingerwroot.com/port-cranberry-sauce/