Cranberry Sauce with Orange and Port.

Jar of cranberry sauce with a plate of cheese and crackers on the side.

5 from 1 vote

Cranberry Sauce with Orange and Port.

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.

Prep Time5

Cook Time10

Total Time15

Course: Party Food

Cuisine: American, British

Keyword: Cranberry Sauce with Orange., Quick Recipe

Servings: small (125 ml jars)

Calories: 349kcal

Author: Lynn

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.

Metric - US Customary

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.

Notes

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

Is Cranberry Sauce Sweet or Sour?

Cranberry Sauce is a balance of sweet and tart flavours and is generally served at room temperature.

Why Did My Cranberry Sauce Not Thicken?

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