Spiced Port Cranberry Sauce with Orange
Tart-sweet cranberry sauce enriched with ruby port and warming spices. Fresh orange peel and juice brighten the dark brown sugar base, while cinnamon and salt deepen the flavor. Simmers until berries burst and the sauce reaches a glossy consistency. Perfect alongside roasted poultry or served with cheese boards.
Ingredients
Instructions
- 1
Peel the orange with a vegetable peeler and slice the peel into thin strips.
- 2
Juice the orange and add the juice to a saucepan along with the cranberries and peel.
- 3
Add the sugar, port, cinnamon stick, and salt to the saucepan.
- 4
Simmer over low heat, stirring occasionally, until cranberries pop and sauce thickens.
- 5
Transfer sauce to a bowl and let cool slightly.
- 6
Remove the cinnamon stick from the sauce.
- 7
Chill, covered, until ready to serve.
Tips
Stir occasionally to prevent scorching and ensure even cooking.
Sauce will continue to thicken as it cools.
Good to Know
Refrigerate covered for up to 2 weeks, or freeze for up to 3 months.
Prepare up to 5 days in advance. Reheat gently over low heat before serving if desired.
Serve at room temperature or chilled alongside roasted turkey, ham, or duck. Also pairs with cheese boards, desserts, or swirled into yogurt.
Common Mistakes
Do not skip orange peel slicing to avoid bitter, large peel pieces in finished sauce.
Do not cook at high heat to avoid scorching the sugar and port.
Do not forget to remove cinnamon stick before serving to avoid bitter flavor from prolonged steeping.
Substitutions
sweeter profile