| Level: | Easy |
| Yield: | About 2 cups |
Ingredients
- 2 cups cranberries
- Juice and chopped zest of 1 orange
- Juice and chopped zest of 1 orange
- 1/4 cup Port
- 1/2 cup sugar, or more if needed
- 1 teaspoon cinnamon
- 1 tablespoon cornstarch
Instructions
- In a small saucepan combine cranberries, orange juice and zest, port, sugar and cinnamon. Bring to a boil, reduce heat to simmering and cook until cranberries are tender, stirring occasionally. In a small cup make a slurry with cornstarch and 1 tablespoon water. Whisk cornstarch mixture into cranberry sauce and cook, whisking, until sauce thickens. Taste and add more sugar, if necessary.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 172 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 43 g |
| Dietary Fiber | 4 g |
| Sugar | 34 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 2 mg |
Reviews
This is my go to every year!!!
This is the best cranberry sauce. It’s so simple and delicious! I’ve been making it for many years. The aroma is amazing while it cooks. Everyone loves it!
I’ve been making this one for about 15 years and folks who said they didn’t like cranberry sauce absolutely love it! Every time I make it I wonder why I only do it at Thanksgiving and maybe Christmas when it is so easy and so amazing. By far the best I’ve ever tasted and I am a Chef.
According to the piece of paper I’m looking at, I printed this recipe in 2008. It is the only cranberry sauce recipe that I have made since then, because I just can’t imagine there is a better one out there. Many others I have made it for agree, and I give this recipe out regularly. I just made a triple recipe today to freeze for an on the road Thanksgiving trip next week, and returned to the site tonight because my niece requested the recipe for her Thanksgiving. Like the others, I can’t believe the small number of reviews. Maybe we who make it don’t want others to know the secret.
I have been making this for almost 15 years and everyone loves it. It is often requested that I make extra at Thanksgiving so my guests can each take a 1/2 pint jar home to save for their Christmas dinner. I just pour in the jars while hot and turn the jar upside down so they seal. If you keep it in the fridge, it is guaranteed to last until Christmas. That is, if you don’t use it all topping baked brie first!
I have been making this for Thanksgiving for years! Like other readers, I always come back for this recipe. I can’t believe I haven’t written a review of this before!
This is by far my favorite cranberry sauce recipe. My kids could eat this by the cup. I am not even a fan of Port, but it’s perfect with cranberry.
I am so surprised this doesn’t have any reviews! I come back to the Food Network website every year to get this recipe for Thanksgiving. It is truly the BEST cranberry sauce I have ever made. I will occasionally substitute rum or Grand Marnier for the Port, but all is good.