Cranberry Sauce with Port – aka drunken Cranberry Sauce is a nice twist to the traditional Thanksgiving and Christmas recipe. This easy cranberry sauce recipe is quick to make and made with just 3 ingredients! It’s a great festive side dish.
Replace the water used to make traditional cranberry sauce with port! Wine / port always enhances the flavor and makes a dish stand out. Yes, this is not your Grandmother’s cranberry sauce and yes, you can make your own, in minutes!
It’s simple and quick to make this recipe, so please, save yourself and Thanksgiving and whip this little side dish up. Cranberry sauce should never come in a log, sliced. I love using cranberries in our cooking and baking! Don’t skip this collection of my favorite cranberry recipes.
Give your guests something to talk about this Thanksgiving and Christmas and indulge them in a little extra dose of wine / port. As the cranberries reduce {and pop}, the wine and sugar jelly to make them yummiest sauce ever.
Tips
- This sauce is quick to cook so keep an eye on it.
- Remove from the heat once the cranberries have popped and are soft, don’t let it get too mushy.
Make Ahead
You can serve this cranberry sauce with port chilled or at room temperature and you can make it weeks ahead of time thanks to that alcohol content! Once you have made the sauce, let it cool to room temperature and store in an airtight container in the fridge.
Cranberry Sauce with Port
Ingredients
- 12 ounce {1 bag} fresh cranberries
- 1 cup white granulated sugar
- 1 cup red wine
Instructions
- Combine sugar and wine in a saucepan over medium heat. Bring to boil.
- Add cranberries, return to boil until they start popping, about 10 minutes, stirring occasionally.
- Remove from heat, place sauce in a serving bowl and allow to thicken as it cools.
Julie’s Tips
- This sauce is quick to cook so keep an eye on it.
- Remove from the heat once the cranberries have popped and are soft, don’t let it get too mushy.
Estimated nutrition information is provided as a courtesy and is not guaranteed.
Thank you for your recipe. I’ve just made two small jars for Christmas dinner. I used Pinot Noir and freshly squeezed orange juice and the flavour is just right.
Yum! So glad you love it as well. Cheers!
Can you leave this out at room temp or fridge it then take it out to set?
It can thicken in or out of the refrigerator
sounds like a fun dish,thank you.
What kind of red wine did you add?Would you add something on the dry or sweet side?
Completely to taste, whatever you have on hand, but I prefer Zinfandel, Pinot, Cab or Merlot. Enjoy!
Try adding some orange zest and a drop of orange juice. Adds a lovely flavour!