Perfect for Christmas and Thanksgiving, this port cranberry sauce recipe is rich and tangy, with just the right amount of sweet. Quick and easy to make in one pot on the stovetop, it's the perfect addition to your holiday table this year.
This post may contain affiliate links. Read my privacy policy here.
It's not Christmas or Thanksgiving without some homemade cranberry sauce to serve up alongside your turkey. This orange and port cranberry sauce has a wonderful depth of flavor that compliments a roast dinner so well.
The port wine adds a sweeter and fruitier flavor to the tart cranberries, and the orange zest and juice add a delicious hint of citrus.
This has been a family favorite recipe for many years, and I know you are going to love it just as much!
Why you will love this recipe!
- Quick: You can make this homemade cranberry sauce recipe from scratch in less than 20 minutes.
- Make ahead: Thanks to the port, this festive recipe has a long shelf life. It is also freezer friendly.
- Great for gifts: If you are looking for a homemade gift for friends and family, this is a great option!
- Easy: Made in one pot with 4 ingredients, there's no excuse not to make this!
- Dietary info: This orange and port cranberry sauce recipe is vegan, gluten-free and dairy-free.
Ingredients
- Cranberries: Use fresh cranberries for this recipe.
- Brown sugar: The molasses in brown sugar adds a richer and less sharp sweetness.
- Port: You can use Ruby or Tawny port wine. It doesn't have to be the most expensive bottle by any means.
- Orange: This recipe uses orange zest and fresh orange juice.
How to make orange and port wine cranberry sauce
Be sure to scroll down for the full recipe!
- Add the sugar, port, orange zest and juice to a pan.
- Place on a medium high heat and bring to a boil.
- Stir in the cranberries.
- Simmer til the cranberries pop.
Recipe Variations
This cranberry sauce recipe is delicious as it is, but you can spice it up by adding in a cinnamon stick or star anise for even more great flavors.
Serving Suggestions
This is a great sauce to serve up with roasted chicken or turkey as part of your holiday dinner. It can also be used as an accompaniment to cheese and crackers, or as an ingredient with these other recipes:
- Brie and Cranberry Crostini Appetizer
- Cranberry Chicken Breasts
- Air Fryer Baked Camembert
- Bacon Wrapped Cranberry Brie Stuffed Chicken Breasts
Make Ahead and Storage
Because of the alcohol content in the sauce, it has a really long shelf life. Once the sauce has cooled, transfer it to an airtight container. It will keep in the fridge for up to 6 weeks and in the freezer for up to 6 months.
Frozen cranberry sauce can be thawed in the fridge or at room temperature.
The aromas that fill your kitchen when you make this are utterly divine. It even made this scrooge feel a bit festive! The port balances the sharpness of the orange and cranberry amazingly well leaving you with a tangy and sweet cranberry sauce that will compliment any Christmas table.
More Cranberry Sauce Recipes
Cranberry Sauce with Port and Orange
Ingredients
- 21 ounces fresh cranberries (600g)
- 8.8 ounces brown sugar (250g)
- 8.5 ounces port (250ml)
- 2 oranges
Instructions
- Add the sugar and port to saucepan along with the zest of one orange and the juice of both.
- Bring to the boil and add the cranberries.
- Simmer for around 8-10 minutes (keep your eye on them so they don't boil over). The cranberries should still hold their shape, but be soft.
- Once cooked, take off of the heat and let cool.
- You can freeze or refrigerate the cranberry sauce at this point. Serve to the table at room temperature.
Notes
Nutrition
Helen says
I love this recipe it’s the one I use I also add 2 star anise and a stick of cinnamon when making for Christmas
Phil says
You don't need any added water to pop the cranberries? The port and orange juice are enough?
Slow The Cook Down says
Correct, no need for water 🙂
Marlee says
Cranberry sauce is perfect for the holidays! I can only imagine the depth of flavor that can be given to the sauce by adding some port to it!
Leah K says
I love this recipe! It is very similar to the one I make form my Canadian Cooking cookbook. It has port and cloves in it. I don't use the orange juice though. Just the zest. I love those flavours all together.
Slow The Cook Down says
you're right , the flavours work so well together! I kept it simple, but i love the addition of cloves!
Linda Daunter says
Looking forward to tasting this!
Sarah Harris | Makesmewander.com says
Oh woooooooooooow! I'd tried cranberries with an orange liquor last year but you've taken it one step farther with the port! Can't wait to try this!
[email protected] says
Thanks for commenting Sarah! Orange liquor sounds like a great addition! Making it with port makes it much richer