Port Cranberry Sauce

Name: Port Cranberry Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 12 ounces fresh cranberries (rinsed and picked through); 2 medium pears (peeled, cored, and chopped into 1/2" chunks (I used Bartlett pears); see note 2); 3/4 cup granulated sugar; 1 medium orange (zested and juiced; see note 3); 1/2 cup port wine (see note 1); 1/2 cup water; 1 teaspoon ground cinnamon; 1 teaspoon pure vanilla extract

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by Marcie // November 18, 2024

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Port Cranberry Sauce is an elegant twist on the classic side dish! Fresh cranberries, orange juice, cinnamon and port wine are combined to create a sweet and tangy sauce that pairs beautifully with your favorite holiday dishes!

Port cranberry sauce in a bowl with a spoon.

It’s not the holidays without cranberry sauce. It adds sweet, tangy flavor to the meal along with a beautiful pop of color that livens up the plate!

My cranberry orange sauce has been a family favorite for years, but this Port Wine Cranberry Sauce has an elevated flavor that makes it truly special.

Port wine is far too sweet for me to enjoy by the glass, but when mixed with tart cranberries it creates the most spectacular cranberry sauce imaginable.

The berry and spice flavors in the port wine pair nicely with the orange and cinnamon used in this recipe.

For an added flavor boost, I also use pears in this recipe. The pear flavor isn’t pronounced, but the additional sweetness and fresh fruit flavor give the sauce that extra “something” that will have your friends and family asking for the recipe!

This will be the perfect side for your holiday table. Make a big batch to ensure you have enough to make sandwiches the next day using all of your leftovers!

Table of Contents

Why you’ll love this recipe

This recipe takes classic cranberry sauce to an entirely new level with the rich, fruity flavor of port wine.
The sweetness of fresh pear offsets the tangy flavor of the cranberries. Orange, warm cinnamon and vanilla also add great depth of flavor.
It’s a super simple recipe that requires minimal prep and it comes together in just 30 minutes.
It can be made up to a few days in advance or even frozen for up to 3 months.

Recipe ingredients

Cranberries. Fresh or frozen may be used. I like to stock up on fresh cranberries when they’re in season and freeze them to use throughout the winter. (See my post on cranberry recipes for more details on this spectacular fruit).
Pears. Use ripe yet firm pears for the best texture. I used Bartlett pears, but Anjou and Bosch are great varieties as well.
Granulated sugar. Balances out the tanginess of the cranberries without making the port wine cranberry sauce too sweet.
Orange juice and zest. Adds brightness and a subtly sweet flavor. Do not skip zesting your orange because that’s where the most concentrated orange flavor comes from.
Port wine. The type of port you use will have an impact on the flavor of your sauce. Use ruby port for a brighter, fruitier flavor, tawny port for a richer, more complex flavor, and reserve port for more intense fruit flavor and smoother finish. For best results, use good drinking quality.
Ground cinnamon. Enhances the spice notes in the port wine and infuses the cranberry sauce with a warming flavor.
Vanilla extract. My “secret” ingredient for adding another layer of flavor!

See the recipe card below for the full list of ingredients and quantities.

How to make cranberry sauce with port wine

Making cranberry sauce with port is as simple as making the classic version of this recipe. Allow 30 minutes to prepare the sauce, plus several hours for the sauce to cool completely.

Pro tip: The type of port you use will have an impact on the flavor of your sauce. Use ruby port for a brighter, fruitier flavor, tawny port for a richer, more complex flavor, and reserve port for more intense fruit flavor and smoother finish. For best results, use good drinking quality.

See the recipe card below for full instructions.

To a saucepan, add the sugar, port wine, orange juice, orange zest and cinnamon. Bring to a boil and stir to dissolve the sugar.
Add the cranberries and chopped pears. Then, reduce the heat and simmer for about 15 minutes.
Remove the saucepan from the heat before stirring in the vanilla.
Let cool to room temperature, then transfer to an airtight container and refrigerate until chilled.

Cranberry sauce with port in a bowl with orange zest on top.

Recipe FAQs

Can this recipe be made without port wine?

If you’d rather prepare a batch of classic cranberry sauce this year, I suggest making my cranberry orange sauce instead. There’s no wine in that recipe, just the comforting flavors of orange, cinnamon, and cranberries!

Or, substitute the port wine with Grand Marnier or fresh orange juice.

How can you tell when cranberry sauce is finished cooking?

You’ll know the port cranberry sauce is ready to be removed from the heat once the cranberries have broken down and there are no whole berries remaining. As the sauce cooks, you’ll hear the cranberries popping; the popping will settle down after about 10-15 minutes of simmering.

Can this recipe be doubled?

Yes, you can easily double this recipe by doubling the ingredients and cooking the cranberry sauce in a large saucepan. The cook time may need to be increased slightly, but likely won’t be doubled.

Can this recipe be prepared in advance?

Yes, homemade cranberry sauce can be refrigerated for 2 weeks or frozen for 3 months. Neither the flavor nor texture changes with time, so this is a fantastic side dish to prepare in advance of a holiday dinner party!

Serving suggestions

This cranberry port wine sauce goes well with your favorite holiday mains and sides!

Spoon over maple glazed ham or roasted boneless turkey breast for a sweet and salty bite.
Serve with side dishes like sweet potato casserole, Yukon Gold mashed potatoes and Crock-Pot stuffing.
Pair with your favorite meats and cheeses to create a fall charcuterie board. It’s also a great addition to my Christmas tree charcuterie board!
Mix with plain yogurt or oatmeal for an unforgettable fall breakfast!

Recipe notes

Pro tip: The type of port you use will have an impact on the flavor of your sauce. Use ruby port for a brighter, fruitier flavor, tawny port for a richer, more complex flavor, and reserve port for more intense fruit flavor and smoother finish.
Pears are optional but they add great flavor and texture. Anjou, Bartlett or Bosch varieties work well as they hold their shape better.
Total time above does not include the chilling time for the sauce, which is several hours or overnight in the refrigerator.
Make ahead: Cranberry sauce can be prepared up to a few days in advance and refrigerated until ready to serve. Store in the refrigerator for up to 2 weeks or freeze for up to 3 months.

More fresh cranberry recipes you’ll love

Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram