Sweet and Tart Cranberry-Port Sauce for a Sophisticated Holiday Meal

What kind of recipe is it?

Cranberry-Port Sauce is a festive condiment that elevates any holiday meal with its unique blend of tart cranberries and sweet, rich port wine.

This versatile sauce is characterized by its vibrant color and balance of flavors, making it an ideal accompaniment to roasted meats, particularly turkey and ham.

Perfect for holiday gatherings, it adds a gourmet touch to your table and is easy to prepare, catering to both seasoned cooks and novice chefs looking to impress their guests.

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Ingredients

Ingredient	Quantity
Fresh cranberries	12 ounces (about 3 cups)
Port wine	1 cup
Granulated sugar	1 cup
Orange zest	1 teaspoon
Fresh lemon juice	2 tablespoons
Ground cinnamon	1/2 teaspoon
Ground nutmeg	1/4 teaspoon
Salt	1/4 teaspoon
Water	1/2 cup

This combination of ingredients will create a rich and flavorful Cranberry-Port Sauce that perfectly complements your holiday meals.

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Cooking Steps

Gather all ingredients and tools, including a medium saucepan (2–3 liters), wooden spoon, zester, measuring cups, and a cutting board.
In the medium saucepan, combine 240 ml (1 cup) of Port wine and 120 ml (1/2 cup) of water.
Add 150 g (1 cup) of granulated sugar, 12 ounces (about 3 cups) of fresh cranberries, 1 teaspoon of orange zest, 2 tablespoons of fresh lemon juice, 1/2 teaspoon of ground cinnamon, 1/4 teaspoon of ground nutmeg, and 1/4 teaspoon of salt to the saucepan.
Place the saucepan over medium heat (175–190 °C/350–375 °F). Stir the mixture until the sugar is fully dissolved and the cranberries begin to release their juices, about 5–7 minutes.
Increase the heat to medium-high and bring the mixture to a gentle boil.
Cook for an additional 10–12 minutes, stirring occasionally, until the cranberries burst and the sauce thickens; you’ll know it’s ready when it becomes glossy and slightly thickened.
Remove the saucepan from the heat and allow the Cranberry-Port Sauce to cool in the saucepan for 10 minutes, during which it will continue to thicken slightly.
Once cooled, transfer the sauce to a serving dish or airtight container. If not serving immediately, refrigerate the sauce. It can be stored for up to a week.
Prior to serving, allow the sauce to sit at room temperature for 15 minutes for best flavor and texture; serve chilled or at room temperature.
Enjoy the Cranberry-Port Sauce as a delightful accompaniment to your holiday meals, noting its rich aroma and vibrant color.

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Variations

Spicy Chipotle Cranberry-Port Sauce: Add 1–2 minced chipotle peppers in adobo sauce for a smoky kick and extra heat.
Maple-Infused Cranberry-Port Sauce: Substitute granulated sugar with 150 ml (1/2 cup) of pure maple syrup for a natural sweetness and depth of flavor.
Apple-Cranberry-Port Sauce: Incorporate 240 g (2 cups) of diced apples to add a fruity layer; cook them until tender along with the cranberries.
Vegan Citrus Cranberry-Port Sauce: Replace Port wine with 240 ml (1 cup) of orange juice and eliminate the sugar for a bright, zesty flavor without alcohol.

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Tips on plating and presentation

While I’m passionate about the flavors of my Cranberry-Port Sauce, I also believe that presentation plays a crucial role in enhancing the dining experience.

When plating, I like to drizzle the sauce elegantly over the dish or serve it in a small, decorative bowl beside the main course.

Garnishing with fresh herbs or a sprinkle of zest adds a festive touch that elevates everything.

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What other dishes can I pair it with?

When it comes to pairing my Cranberry-Port Sauce, I love to think beyond traditional turkey and ham. It’s fantastic with roasted duck, adding depth to the rich meat.

I’ve paired it with creamy brie on a cheese platter, and it complements herbed goat cheese beautifully too.

Plus, it works well with savory dishes like pork tenderloin, enhancing every bite with its sweet-tart flavor.

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What drinks can I pair it with?

To elevate your meal, I often find that a variety of drinks pair beautifully with Cranberry-Port Sauce.

A smooth red wine, like a Pinot Noir, complements the sauce’s depth.

For something invigorating, a sparkling water with a twist of lime adds zest.

If you prefer cocktails, a gin and tonic can enhance the tartness.

Experiment and discover your perfect match!

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Frequently Asked Questions

Can I Substitute Fresh Cranberries With Dried Cranberries?

I wouldn’t recommend substituting fresh cranberries with dried ones. Dried cranberries are much sweeter and lack that tartness, which can change the dish’s overall flavor. Fresh cranberries provide a unique brightness that’s hard to replicate.

How Far in Advance Can I Make This Sauce?

I usually make this sauce up to three days in advance. It actually stores well in the fridge, and the flavors deepen over time, making it even tastier when you’re ready to serve.

Is This Recipe Gluten-Free?

Yes, this recipe’s gluten-free! I always check the ingredients I use, ensuring they don’t contain gluten. It’s perfect for everyone at my holiday table, accommodating those with dietary restrictions without sacrificing flavor or elegance.

Can I Freeze the Cranberry-Port Sauce?

Yes, you can freeze the cranberry-port sauce! I usually package it in airtight containers, leaving a little space for expansion. It keeps well for about three months, making it perfect for future meals.

What Is the Nutritional Information for This Sauce?

The nutritional info for the sauce is roughly 70 calories, 0g fat, and 15g sugar per serving. It’s packed with antioxidants. I always check the labels to guarantee I’m mindful of my intake!