by: Kate McMillan
Cook Time
18 minutes
Prep Time
5 minutes
Yield
6 servings
Total Time
18 minutes
Prep Time
5 minutes
Yield
6 servings
summary
This perfectly bright and colorful fresh cranberry sauce recipe gets an upgrade with the addition of port. Port lends a lovely depth of flavor that is rich, while letting those cranberries shine. Remember that cranberry sauce will thicken quite a bit as it cools.
ingredients
- 1 cup granulated sugar
- ¾ cup Ruby port
- ¼ cup fresh orange juice
- 12-ounce bag fresh cranberries
directions
- Place the sugar, port and orange juice in a medium heavy-bottomed saucepan and set over medium-high heat. Cook, swirling the pan a few times, until the sugar dissolves, about 3 minutes. Add the fresh cranberries, reduce heat to medium-low and let simmer until most of the cranberries have burst, about 15 minutes.
- Remove the pan from the heat and let it cool to room temperature. Transfer the fresh cranberry sauce to a serving dish; cover and chill in the refrigerator until ready to serve.
notes
Cranberry sauce can be made up to 3 days in advance.
You can use fresh or frozen cranberries.
Port is either Ruby port or Tawny port. You want a Ruby port for this side dish which is fruitier, making it more compatible with the cranberries.
