Make this Cranberry Sauce with Orange and Port in under 20 mins. Use fresh Cranberries, orange zest and juice, a dash of Cinnamon, and a splash of tawny flavoured Port.
Condiments such as this Cranberry Orange Port Sauce are often served with main dishes such as this Slow Cooker Pork Tenderloin Medallions with Vegetables or with other side dishes such as Hasselback Baked Potatoes. You could use this sweet port flavoured relish as a topping or filling for cakes and puddings.
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Why You Will Like This Recipe.
- It's such a simple recipe that you will want to make every year.
- A versatile recipe that is suitable for sweet and savoury dishes.
- It is also the perfect Gift.
Ingredients and Substitutions
This is just an overview of the ingredients I used, with possible alternatives and why I may have used them. See the recipe card below for a full list of ingredients and quantities.
- Fresh Cranberries - Look out for any reduced packets of Cranberries in the supermarket. This will reduce the overall cost of the recipe.
- Orange - Use a large sweet variety if you can. You will be using all of the zest and juice.
- Port Wine - You could also use, Cointreau, Sherry, Stout or Guinness as an alternative.
- Spice - I used Cinnamon in this recipe. You could leave it out, but I think it adds warmth to any Cranberry Sauce with Orange.
Step by Step Instructions
Step 1: Clean and wash the fresh Cranberries then place them in a large pan. Add the orange zest, orange juice, caster sugar, cinnamon, and cold water.
Step 2: Simmer on medium heat until the sugar has dissolved. Stir occasionally. Bring the pot up to a boiling point and cook for a few minutes until the cranberries begin to pop and burst.
Step 3: Mash the cranberries a little then add the port and give the sauce a good mix until well combined.
Step 4: While stirring all the time, continue cooking for a further few minutes until the sauce begins to thicken. The pectin from the cranberries will help thicken the sauce. The Cranberry Sauce is ready when it leaves a trail at the bottom of the pan. TIP: Do not leave the pan unattended as it will easily burn.
When ready, pour into clean sterilised jars and keep in the fridge until needed. Don't forget to add a label.
What to Serve with Cranberry Sauce with Orange and Port.
Cranberry sauce is delicious with any hot or cold meat, especially when served with Turkey or Chicken. Place a jar or two on the table with a charcuterie or cheese board with plenty of cold hams, cured meats, and plenty of crackers.
Storage
Unopened homemade Cranberry Sauce will keep for a couple of weeks in the fridge. Once opened I suggest you eat it within a few days.
Cook's Tips
- Prepare and sterilise your jars before you begin to make the sauce. You can leave them to sterilise in a hot oven while you prepare the ingredients.
- Do not leave the pan unattended as the sauce will catch at the bottom of the pan and burn.
- Pour the sauce into the jars while it is piping hot.
Frequently Asked Questions
Cranberry Sauce is a balance of sweet and tart flavours and is generally served at room temperature.
Mashing the Cranberries a little during cooking helps release the Pectin in the fruit, ensuring that the sauce thickens. Adding too much liquid can also prevent the sauce from thickening.
More Side Dishes You May Like To Try
You must use the category name, not a URL, in the category field.After making this recipe please let me know how you get on by leaving a comment below. Especially if you used alternative ingredients.
Recipe
Cranberry Sauce with Orange and Port.
Equipment
- 2 x 125 ml jars with lids
Ingredients
- 300 g fresh cranberries
- zest and juice of 1 orange
- 120 g caster sugar
- ¼ teaspoon ground cinnamon
- 60 ml cold water
- 60 ml Port Wine. Sherry, Cointreau, Stout or Guinness is also nice.
Instructions
- Clean and wash the fresh Cranberries then place them in a large pan. Add the orange zest, orange juice, caster sugar, cinnamon, and cold water.300 g fresh cranberries, zest and juice of 1 orange, 120 g caster sugar, ¼ teaspoon ground cinnamon, 60 ml cold water
- Simmer on medium heat until the sugar has dissolved. Stir occasionally. Bring the pot up to a boiling point and cook for a few minutes until the cranberries begin to pop and burst.
- Mash the cranberries a little then add the Port and give the sauce a good mix until well combined.60 ml Port Wine.
- While stirring all the time, continue cooking for a further few minutes until the sauce begins to thicken. The pectin from the cranberries will help thicken the sauce.
- The Cranberry Sauce is ready when it leaves a trail at the bottom of the pan. TIP: Do not leave the pan unattended as it will easily burn.
- When ready, pour into sterilised jars and keep in the fridge until needed. Don't forget to add a label.
Your Private Notes
Notes
- Prepare and sterilise your jars before you begin to make the sauce. You can leave them to sterilise in a hot oven while you prepare the ingredients.
- Do not leave the pan unattended as the sauce will catch at the bottom of the pan and burn.
- Pour the sauce into the jars while it is piping hot.
- Cranberry Sauce is a balance of sweet and tart flavours and is generally served at room temperature.
- Mashing the Cranberries a little during cooking helps release the Pectin in the fruit, ensuring that the sauce thickens. Adding too much liquid can also prevent the sauce from thickening.
Nutrition
Note: Recipes are tested using Metric only. The provided nutrition information is an estimate for the entire recipe, the calorie accuracy nutritional facts, unit and portion conversion are calculated by a third party app. and are not guaranteed.
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