A Glug of Oil

Easy and delicious recipes including midweek dinner ideas, and world cuisine.

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Best Cranberry and Port Sauce

- 3 comments

Cranberry Sauce

Cranberry sauce is so easy to make at home and no Christmas turkey dinner is complete without it!

Cranberry Sauce with Port.
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All you need is Cranberries, port, a saucepan and a few other bits and bobs and you'll have the best cranberry and port sauce ever!

Ingredients in this recipe

  • Fresh or frozen cranberries
  • Caster sugar
  • Port
  • Cinnamon stick
  • Zest and juice of half an orange

Make-Ahead

This can be made a week before Christmas and stored in a sterilised Kilner jar in the fridge.

On Christmas day, just remove it from the fridge in the morning so it comes to room temperature before serving it with dinner.

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

Cranberry Sauce Recipe

cranberry sauce with port, homemade cranberry sauce,
Christmas, thanksgiving, sauce
English
Yield: 8
Author: Jan Bennett
Cranberry Sauce with Port

Cranberry Sauce with Port

Christmas dinner isn't complete without cranberry sauce!
Prep time: 5 MinCook time: 18 MinTotal time: 23 Min

Ingredients

  • 350g pack fresh cranberries - washed and well drained
  • 130g caster sugar
  • 160ml port
  • 4 inches of cinnamon stick
  • finely grated zest and juice of half an orange

Instructions

  1. Get a medium sized saucepan and throw in the cranberries along with the sugar.
  2. Heat it up a bit then add the port, orange zest and juice along with the cinnamon stick.
  3. Simmer gently, stirring now and then very carefully so you don't break off bits of cinnamon stick.
  4. The cranberries will start to break open and release their lovely juice.
  5. Once this happens keep simmering until it has reduced down a bit and the sauce looks glossy and a bit jammy.
  6. Remove the cinnamon stick and discard.
  7. Have a taste to see if you need more sugar - although my guess is you won't need to add any more.

Notes

Don't forget this can be made a week or two before Christmas, stored in a sterilised jar in the fridge.

On Christmas day, just remove it from the fridge in the morning so it comes to room temperature before serving with the dinner.


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3 comments

  1. Peter M21 December 2011 at 21:04

    Jan, luv the idea of adding some Port in the cranberry sauce. Have a Merry Christmas!

    ReplyDelete
  2. Sylvie24 December 2011 at 09:35

    Merry Christmas, Jan. x

    ReplyDelete
  3. Elizabeth22 December 2014 at 14:21

    I've just made a half batch of this (I only had 150 grams of cranberries!) so our Christmas dinner. Thank you for the lovely recipe, and wishing you all the best for Christmas and the New Year!

    ReplyDelete

I love to hear from everyone so thanks for taking the time to comment. Please note comments containing links will NOT be published.

Cheers
Jan

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