Homemade cranberry sauce with fresh orange juice and zest and a splash of port is the best partner for your roast turkey or pork! It takes only 20 minutes to make!
This gorgeous sauce goes so well with this Pork Roast!
If anyone still needs convincing how easy it is to make a homemade cranberry sauce, I am here for you! It takes no longer than 20 minutes and only 3 basic ingredients.
I like to add a bit more to mine but even with that you are still looking at 5 ingredients! And the sauce pretty much cooks itself.
How is cranberry sauce made?
Not too differently from a jam! All you have to do is combine fresh or frozen cranberries with sugar and water and boil them until cranberries pop.
The popping part is actually quite important because cranberries contain pectin, which allows the sauce to thicken. Pectine is responsible for those infamous images of can-shaped cranberry sauce.
No thickener like cornstarch is necessary because of that!
I also like to add some orange zest and juice to brighten the flavours. It only takes a minute to do but adds a world of flavour!
The next ingredient is optional but highly recommended. Adding a splash of port wine or marsala deepens the flavour of 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. Being an aged fortified wine itself it comes with layers and layers of flavour, the main ones being of berries and chocolate! Yum!
What port should I use?
I recommend buying a mid range Ruby Port. It’s fruitier and my personal favourite. Port also improves the taste of gravies, in case you have leftovers and don’t know what to do with it. It will keep well in your cupboard for months!
How long will cranberry sauce last?
Due to a high concentration of sugar the sauce will last up to two weeks in a fridge and for months in a freezer. I tend to freeze mine between Thanksgiving and Christmas as I make more than we can possibly eat!
What does cranberry sauce go with?
First of all, this sweet and tangy sauce compliments roast meat beautifully. It’s not only good with a roast turkey but also with a pork roast or ham.
I love serving a bit of cranberry sauce with my cheese board. Gorgeous!
It is also delicious in desserts. For example the filling for this Christmas Chocolate Cake with Cranberries was made with leftover cranberry sauce.
Enjoy!! And let me know what YOUR favourite sauce is!
- 500g/4cups cranberries, fresh or frozen
- 300g/1 1/2cups sugar
- 500ml/2cups water
- 1 mandarin orange, zest and juice
- 125ml/1/2cup port or marsala wine
- 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.