Port-Cranberry Sauce

5.0
(2,381)
7 Reviews

In this version of cranberry sauce, the sweet-tartness of the cranberries is enhanced with the addition of port, orange juice and orange zest. Slideshow: More Cranberry Recipes Plus: Ultimate Thanksgiving Guide 

By
Grace Parisi
Grace Parisi
Grace Parisi a former senior test kitchen editor for Food & Wine, where she wrote several successful monthly columns: Food & Wine Handbook, Tasting & Testing, Flavor of the Month, Power Pantry, and Chefs Recipes Made Easy. Parisi has also been published in McCall’s, Redbook, and The New York Times, has written five hit cookbooks, and has appeared numerous times on national television.
Food & Wine's Editorial Guidelines
Updated on December 22, 2021
Port-Cranberry Sauce
Photo: © William Meppem
Active Time:
10 mins
Total Time:
30 mins
Yield:
2 cups
Cook Mode (Keep screen awake)

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

Directions

  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.

Originally appeared: November 2002

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