For a smoother sauce, use an immersion blender to puree a portion of the cranberries after they have cooked. If you prefer a less sweet sauce, reduce the amount of brown sugar to ½ cup. A splash of balsamic vinegar adds a lovely tang. Stir in 1 teaspoon after cooking. The cranberry sauce can be made up to 3 days in advance and stored in the refrigerator.
Brown Sugar and Port Cranberry Sauce
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PREP TIME15 mins
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COOK TIME10 mins
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TOTAL TIME8 hrs 25 mins
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SERVING8 People
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VIEWS73
Elevate your holiday table with this vibrant cranberry sauce, a delightful symphony of tart cranberries, rich brown sugar, and the nuanced notes of port wine and orange. Perfect alongside roasted turkey or as a sophisticated topping for creamy Brie.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate29 g
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Fiber3 g
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Protein0 g
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Sodium7 mg
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Sugar24 g
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Fat0 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 2 mins In a large, heavy-bottomed saucepan, combine the cranberries, dark brown sugar, orange zest, orange juice, and port wine. (2 minutes)
02 Step
Recipe View 5 mins Bring the mixture to a boil over medium-high heat, stirring frequently until the brown sugar is completely dissolved. (5 minutes)
03 Step
Recipe View 20 mins Reduce the heat to medium-low and gently simmer, uncovered, until the cranberries have burst and the sauce has thickened to your desired consistency. This usually takes about 15-20 minutes. Stir occasionally to prevent sticking.
04 Step
Recipe View 30 mins Remove the saucepan from the heat and allow the cranberry sauce to cool completely at room temperature. (30 minutes)
05 Step
Recipe View 8 hrs Transfer the cooled sauce to an airtight container and refrigerate overnight. The sauce will continue to thicken as it chills. (8 hours)
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Cedrick Wuckert
May 3, 2025This recipe was a total hit at Thanksgiving! The port wine added such a unique and sophisticated flavor.
Nigel Kunde
Oct 29, 2024I loved the addition of orange zest; it really brightened up the sauce. I'll definitely be making this again!
Lavinia Veum
Sep 2, 2024I made it with half the sugar and it was still delicious! Thanks for the great recipe.