This was a quick fix that I could use the next night at a party because my sister-in-law made it for a special occasion. It is distinct from the other dips we are familiar to and makes for a quick and simple starter. A keeper in every sense of the word! With tortilla chips on the side.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 8 hrs |
| Total Time: | 8 hrs 25 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 (12 ounce) bag fresh cranberries
- ¾ cup packed dark brown sugar
- 1 large orange, juiced and zested
- 9 tablespoons port wine
Instructions
- In a large saucepan, combine the cranberries, brown sugar, orange zest and juice, and port wine. Bring to a boil over medium-high heat, stirring until the sugar has dissolved. Reduce the heat to medium-low, and simmer until the cranberries have popped and the sauce has thickened, about 15 minutes. Cool, and refrigerate overnight before serving.
Reviews
Exactly as written I love this recipe. I have since started adding chopped apple and bits of orange which makes it more of a favorite in our home.
This recipe was spectacular. Unfortunately, I did not have fresh cranberries (none at the store), so I opted to use the canned whole cranberry sauce. The flavor of the port, brown sugar and cranberry sauce was just amazing. I don’t think I’ll be making my cranberry sauce any other way. Loved it and it went great with the ribeye roast we made for Christmas dinner.
This will be a regular on our Thanksgiving table! Simple, unusual and delicious. The port wine makes it stand out! Everyone loved it. I followed the recipe exactly, and am glad I did. I had only ruby port, and it tasted and looked amazing. The sauce thickened fully during the chilling time so don’t worry if it isn’t quite the right consistency when you take it off the stovetop in the time the recipe states.
I made this for Thanksgiving and it was wonderful. Followed the directions no fiddling and it was perfect with turkey.
2 bagsof Cranberrys 2 big cans of maderain oranges Pour juice into measure cup should get 1 and 1/2 cups of juice fill rest with port to make 2 cups 3/4 Brown sugar and 3/4 white
You should try whipped cream on top , other wise you are a really great recipe maker and should consider becoming a top chef
So good and easy!
I’m giving this version 4 stars. It is good but to make it better use a tawny port bringing out the flavor of the brown sugar more and give it caramel notes. I like Cockburns’ 20 Year Tawny Port. 1/2 cup is more than plenty for the port. I also found a teaspoon of McCormick’s Valencia Orange Peel did quite well instead of fresh zest. In place of a fresh orange you can use 1/2 cup orange juice. Also, put the ingredients other than the cranberries in the pot stir until the sugar dissolves. After rinsing the cranberries put them in the pot over medium heat. Stir periodically and be aware it will bubble up so a 2 3/4 quart pan worked best. I also found it best to let all the berries pop and this can take about an hour in the uncovered pot. This also helps burn off the alcohol but leaves the rich port flavor. Make at least one night before you want to use it.
This was very good. It had too much orange taste for me. Everything else was just right. Next time I will just add a little less of the orange zest and a little water instead of the orange juice for my taste. Everyone loved it! Thanks for the great recipe! 🙂
I love love this recipe! It’s great alone or I put it on a block of cream cheese and sprinkled candied pecans on top & served with crackers. People went crazy for it!!
This was great. I didn’t think the difference between white and dk brown sugar would be that big, but that maple-y flavor of the dk brown sugar, the orange and wine make these cranberries delish!
I made this for Thanksgiving and everyone loved it.
This sauce was amazing! It was great to make a few days before Thanksgiving and keep in the fridge. The flavor was robust and a wonderful gourmet substitution for canned sauce. A must have!
this is excellent! the ruby port gives it a nice twist. Just the right balance of sugar to tart too. I used 1/2 cup white and 1/4 brown. left everything else as is. I like a more solid sauce so I cooked it down and it set up beautifully. Not too solid but not runny either. I can see where this would be divine over a round of brie for the holidays. thanks so much!
The flavor is very good. It’s just a little on the tart side for me, though. I added a dash of vanilla but otherwise kept the recipe the same. I used ruby port but wonder how the tawny would work since it’s a bit sweeter. I may try that next as I love the flavor of port, and homemade sauce is the way to go.
I love how the port wine adds so much flavor to this dish! Soo tasty!
This was so good; I’ve never made cranberry sauce from scratch before… but it was so easy. I will never eat cranberry sauce out of a can again. The sauce only took about 10 minutes to thicken for me. I reserved about 1/2 cup of the cranberries and soaked them in hot sugar water. I put them in the sauce after it was done. The red of the whole berries really popped against the dark color of the sauce. Delicious.
This is a delicious sauce. The orange and port really bring out the fruitiness of the cranberry flavor, and the amount of sugar is just right for a tart/sweet balance. I’ve tried it with both brown and white sugar — with white sugar it is a little lighter, and you want about a tablespoon less of port (half a cup instead of 9 tablespoons). It’s tasty both ways, but a brighter color if you use white sugar and ruby port.
I made this as a Thanksgiving appetizer and served it over a round of brie warmed in the oven for about 20 mins. It was excellent. The leftover sauce was fabulous with our turkey and great on our sandwiches the next day. Extremely easy to make, and very good.