Cook/ Weekend Feasting

Cranberry Sauce with Port and Orange

November 27, 2016 (Last Updated: May 29, 2019)

Last Updated on May 29, 2019 by Slow The Cook Down

Yes, I know it’s not even December yet, but here’s the first of my Christmas recipe posts. After all, the key to a stress free day is all in the preparation. Ditch the shop brought cranberry sauce this year and give my port and orange version a go.

I can not tell you how simple this cranberry sauce is to make – 20 minutes tops, one pan and four ingredients. The best bit is, that you can freeze this for a couple of months,  or keep in the fridge sealed for a 4 weeks (probably longer!) so you can make it well ahead of time. This also makes it perfect for an easy homemade Christmas gift. Make a giant batch, eat some, freeze some, give some to friends.  All of your cranberry sauce needs are more than covered!

Cranberry Sauce with Port and Orange

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.

In the run up to Christmas I will be putting together lots of festive dishes, if you can’t wait though, then why not check out my Roast Potatoes for a fantastic side.

Cranberry Sauce

Cranberry Sauce with Port and Orange

A rich cranberry sauce that can be made ahead of time ready for Thanksgiving and Christmas
5 from 1 vote
Print Pin Rate
Course: christmas, Side Dish, thanksgiving
Cuisine: American, british
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 16 servings
Calories: 111kcal


  • 21 ounces fresh cranberries (600g)
  • 8.8 ounces demerara sugar (250g)
  • 8.5 ounces port (250ml)
  • 2 oranges


  • Add the sugar and port to a small 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.


Nutritional values are based on one of sixteen servings.


Calories: 111kcal | Carbohydrates: 24g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 80mg | Fiber: 2g | Sugar: 20g | Vitamin A: 60IU | Vitamin C: 13.7mg | Calcium: 13mg | Iron: 0.2mg
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  • Reply
    July 18, 2018 at 10:29 pm

    5 stars
    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!

  • Reply
    Leah K
    November 8, 2017 at 8:11 pm

    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.

    • Reply
      Slow The Cook Down
      November 9, 2017 at 12:35 am

      you’re right , the flavours work so well together! I kept it simple, but i love the addition of cloves!

  • Reply
    Linda Daunter
    November 28, 2016 at 3:38 pm

    Looking forward to tasting this!

  • Reply
    Sarah Harris |
    November 28, 2016 at 12:45 am

    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!

    • Reply
      November 28, 2016 at 10:17 am

      Thanks for commenting Sarah! Orange liquor sounds like a great addition! Making it with port makes it much richer

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