Port Cranberry Sauce (To Make Ahead)

Every Thanksgiving needs some cranberry sauce.

This year, I’m cooking for Al and I in our new (very tiny) kitchen. 1 oven that doesn’t fit our cooking pans + only 1 pot at the moment means I’ll need to plan strategically.

This cranberry sauce will stay for a few weeks in the fridge so make it ahead of time to relieve some holiday cooking stress. Let’s do it.


1/2 cup ruby port
2 strips of orange zest (1×3 inches each), cut into thin matchsticks
1/2 cup fresh orange juice
8-12 ounces cranberries
3/4 cup sugar

Delicious Port Cranberry Sauce

1. Put the Port, zest and orange juice into a saucepan. Mix and bring to a boil.

2. Stir in the cranberries and sugar and reduce heat to a simmer.

3. Simmer mixture for about 25 minutes until it thickens into a jam-like cranberry sauce.

4. EAT!!! (Or keep refrigerated for 2-3 weeks.)


This cranberry sauce was adapted from a Food & Wine recipe I found while investigating Thanksgiving menu.

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