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Why settled for canned cranberry sauce when homemade is so much better? This version with fresh orange juice and zest and a splash of port is the best partner for your roast turkey or pork! It takes less than 30 minutes to make!
This gorgeous sauce goes so well with this Pork Roast!
Making a big roast dinner – especially for a holiday dinner – is a lot of work, so I understand why so many people choose to find a few shortcuts. I just think that using canned cranberry sauce shouldn’t be one of them!
The truth is that store-bought will never, ever compare with homemade. And with my added twists, it won’t even come close!
If anyone still needs convincing how easy it is to make a homemade cranberry sauce, I am here for you! The basic version can be ready in no longer than 25 minutes and only 3 basic ingredients.
But why stop at the basic version? Even with my twists, you are still looking at just 5 ingredients! And the sauce pretty much cooks itself.
How to make it
The method for making cranberry sauce is really not too different from a jam. All you have to do is combine fresh or frozen cranberries with sugar and water and boil until the cranberries pop.
The popping part is actually quite important because cranberries contain pectin, which allows the sauce to thicken. Pectin is responsible for those infamous images of can-shaped cranberry sauce.
The pectin serves as a natural thickener, which means that no extras like cornstarch are needed.
To brighten the flavours even more, I suggest adding some orange zest. It’s quick and easy but does add a world of flavour!
The next ingredient is optional but highly recommended. Adding a splash of port wine deepens the flavour and elevates this simple cranberry sauce.
If you think about it, the sauce itself only takes 20 minutes to make. Not nearly enough time to develop deep flavours. This is where port comes to the rescue. Because it is an aged fortified wine, it comes with layers and layers of flavour, especially berries and chocolate! Yum!
Recipe Tips and Notes
- When it’s time to choose, I recommend buying a mid-range ruby port. It’s fruitier and my personal favourite. It’s also fantastic in gravy and will last for 4-6 weeks after opening, ideally in a fridge.
- Don’t have port? Marsala wine will do just as well.
Serving suggestions
We often think about having cranberry sauce with roast turkey, but the truth is this sweet and tangy sauce compliments all sorts of roast meat beautifully. I recommend trying it with roast duck, pork roast or ham.
But we don’t need roast meat to enjoy it. I love serving a bit of cranberry sauce with a cheese board. Gorgeous!
It is also delicious in desserts. For example, it is the filling I used for this Christmas Chocolate Cake with Cranberries as a way of using up some leftovers.
Storage and leftovers
The high concentration of sugar in the sauce means that it will last up to two weeks in a fridge and for months in a freezer. I tend to make some for Thanksgiving and freeze it for Christmas, since I make more than we can possibly eat!
More sauces for meat
Homemade Cranberry Sauce with Port
Equipment
- This is an affiliate link.Saucepan
Ingredients
- 500g / 4 cups cranberries, fresh or frozen
- 300g / 1 cups sugar
- 500ml / 2 cups water
- 1 mandarin orange, zest and juice
- 125ml / 1/2 cup port wine, or marsala wine
Instructions
- In a medium pot combine the cranberries, sugar, water, juice and zest of one mandarin orange or clementine. Boil on medium heat until the cranberries pop, then mash them lightly directly in the pot with the pack of a spoon and boil for 5 minutes longer.
- Add port or marsala wine and cook for 5 minutes longer. Take off the heat and cool completely. The sauce will thicken as it cools and will get even thicker when refrigerated.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hello and thank you so much for your wonderful recipes ( especially your Butter chicken curry ) we have it every Saturday night, my question today is about the wonderful Port Cranberry sauce, can I ask how you freeze it, ie; in jars,bags or containers
Hi, Roz I usually freeze my cranberry sauce in a plastic container but a freezer bag will also work. I’ve never used glass jars for freezing but I know some people do and there is a right and wrong way to do it. I hope this helps! Thank you for your support!