Description
This homemade cranberry sauce with orange and port is a quick and easy holiday staple that balances tart cranberries with sweet orange and rich port wine. It’s a comforting, crowd-pleasing side dish that comes together in under 30 minutes.
Ingredients
- 12 oz (340 g) fresh cranberries
- 3/4 cup (150 g) granulated sugar
- 1 large orange (zest and juice)
- 1/2 cup (120 ml) port wine (ruby port recommended)
- 1/4 cup (60 ml) water
- 1 cinnamon stick
- Pinch of salt
Instructions
- Wash the orange thoroughly. Zest the entire orange using a microplane or fine grater, being careful to avoid the white pith. You should have about 1 tablespoon of zest. Cut the orange in half and juice it to get about 1/4 cup (60 ml) of fresh orange juice. Set both aside.
- In a small bowl, combine the sugar and orange zest. Use your fingers to rub them together for about 30 seconds until the sugar is fragrant and slightly damp.
- In a medium saucepan, combine the cranberries, orange-infused sugar, orange juice, port wine, water, and cinnamon stick. Stir to combine.
- Place the saucepan over medium-high heat and bring the mixture to a boil, stirring occasionally. This should take about 5-7 minutes. The cranberries will start to pop.
- Reduce the heat to medium-low and let the sauce simmer gently for 10-12 minutes, stirring occasionally to prevent sticking. The cranberries will continue to pop and break down, and the liquid will thicken.
- Check for doneness by dipping a spoon in the sauce and running your finger down the back. If the sauce leaves a clear trail, it’s done. If still runny, simmer for another 2-3 minutes.
- Remove the cinnamon stick and discard it. Optionally, use a potato masher or the back of a spoon to break up any remaining whole cranberries for a smoother sauce.
- Remove the saucepan from heat and let the sauce cool in the pan for about 10 minutes. It will continue to thicken as it cools.
- Pour the sauce into a clean glass jar or bowl. Let it cool completely to room temperature before covering and refrigerating. The flavors develop further as it sits.
Notes
For best texture, use fresh cranberries. If using frozen, do not thaw first and add an extra minute or two to cooking time. The sauce thickens significantly as it cools, so don’t worry if it seems thin initially. For a smoother sauce, blend with an immersion blender after cooking. The sauce can be stored in the refrigerator for up to two weeks or frozen for up to three months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 110
- Sugar: 22
- Sodium: 5
- Carbohydrates: 26
- Fiber: 2
Keywords: cranberry sauce, homemade cranberry sauce, orange cranberry sauce, port wine cranberry sauce, holiday side dish, Thanksgiving cranberry sauce, easy cranberry sauce