Cranberry Sauce with Orange and Port

Easy cranberry sauce recipe made with fresh or frozen cranberries, orange juice and zest, sugar, and port wine. A quick 15-minute side dish perfect for Thanksgiving, Christmas, or holiday dinners. Make ahead and store in the fridge or freezer. Great with turkey, ham, or cheese boards.

This vibrant homemade cranberry sauce is the perfect balance of sweet, tart, and citrusy flavors. Simmered with orange zest and a splash of port, it’s a quick and flavorful addition to any festive table.

Ingredients

• 300 g (3 cups) fresh or frozen cranberries
• 125 g (¾ cup) golden caster sugar (or use regular caster or superfine sugar)
• 80 ml (⅓ cup) port
• Zest and juice of 1 large orange

Instructions

1. Combine ingredients:
   Add the cranberries, sugar, port, and the zest and juice of the orange to a small saucepan.
2. Cook:
   Bring to a boil over medium heat, then reduce to a simmer. Let it cook for 6–8 minutes, stirring occasionally, until the cranberries soften and begin to burst, and the mixture slightly thickens.
3. Texture adjustment (optional):
   For a smoother sauce, mash the cranberries with a potato masher while cooking.
4. Cool and store:
   Allow the sauce to cool to room temperature. Transfer to a covered container and refrigerate for up to one week.
5. Serving:
   Remove from the fridge about an hour before serving to bring it to room temperature.

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Tips

• Use fresh cranberries for a firmer texture; frozen work just as well but may need a minute longer to cook.
• Stir frequently to prevent sticking or burning as the sauce thickens.
• The sauce will continue to thicken as it cools—don’t over-reduce on the stove.

Variations and Substitutions

• Alcohol-free: Replace the port with pomegranate juice or cranberry juice.
• Extra spice: Add a cinnamon stick or a pinch of ground cloves or nutmeg for warm spice notes.
• Lower sugar: Reduce the sugar slightly for a tangier sauce or substitute with maple syrup or honey.
• Citrus twist: Try lemon or clementine zest instead of orange for a different citrus flavor.

FAQs

Can I make this in advance?
Yes, it stores well in the fridge for up to a week. It’s a great make-ahead dish for holiday meals.

Can I freeze cranberry sauce?
Absolutely. Store in an airtight container and freeze for up to 3 months. Defrost in the fridge overnight before serving.

Is port necessary?
No—while it adds depth, you can omit it or substitute it with juice or even water.

Serving Suggestions

• Perfect alongside roast turkey, chicken, duck, or ham.
• Spoon over brie, goat cheese, or cream cheese as part of a holiday cheese board.
• Use as a sandwich spread with leftover roast meats.
• Stir into yogurt or oatmeal for a festive breakfast twist.

Why You’ll Love This Recipe

• Simple, 4-ingredient recipe made in under 15 minutes
• Naturally thickens without the need for gelatin or starch
• Bright flavor and beautiful color enhance any holiday meal
• Make-ahead and freezer-friendly
• Easily adjustable for sweetness and texture preferences