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Brown Sugar and Port Cranberry Sauce

Brown Sugar and Port Cranberry Sauce

  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    8 h 25 m
Menwith Hill'er Back Home !!

Menwith Hill'er Back Home !!

An easy and slightly different cranberry sauce recipe. Great with turkey or with Brie and crackers!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 122 kcal
  • 6%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 28.5g
  • 9%
  • Protein:
  • 0.4 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 7 mg
  • < 1%

Based on a 2,000 calorie diet

Directions

  1. In a large saucepan, combine the cranberries, brown sugar, orange zest and juice, and port wine. Bring to a boil over medium-high heat, stirring until the sugar has dissolved. Reduce the heat to medium-low, and simmer until the cranberries have popped and the sauce has thickened, about 15 minutes. Cool, and refrigerate overnight before serving.
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Reviews

Bubba's Mom
16

Bubba's Mom

10/24/2005

I made this as a Thanksgiving appetizer and served it over a round of brie warmed in the oven for about 20 mins. It was excellent. The leftover sauce was fabulous with our turkey and great on our sandwiches the next day. Extremely easy to make, and very good.

meg
11

meg

11/27/2008

This was so good; I've never made cranberry sauce from scratch before... but it was so easy. I will never eat cranberry sauce out of a can again. The sauce only took about 10 minutes to thicken for me. I reserved about 1/2 cup of the cranberries and soaked them in hot sugar water. I put them in the sauce after it was done. The red of the whole berries really popped against the dark color of the sauce. Delicious.

SONOMALASS
11

SONOMALASS

11/24/2008

This is a delicious sauce. The orange and port really bring out the fruitiness of the cranberry flavor, and the amount of sugar is just right for a tart/sweet balance. I've tried it with both brown and white sugar -- with white sugar it is a little lighter, and you want about a tablespoon less of port (half a cup instead of 9 tablespoons). It's tasty both ways, but a brighter color if you use white sugar and ruby port.

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