Port Cranberry Sauce
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!
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!
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.
Recipe FAQs
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.
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.
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.
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
- Cranberry pear salad
- Baked cranberry oatmeal
- Apple cranberry pie
- Cranberry orange muffins
- Cranberry sangria
- Orange sugared cranberries
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Port Cranberry Sauce
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
Instructions
- Place the sugar, orange juice, zest, port wine, water and ground cinnamon in medium sauce pan. Cook over medium heat and bring to a boil, stirring until the sugar has dissolved.3/4 cup granulated sugar, 1 medium orange, 1/2 cup port wine, 1/2 cup water, 1 teaspoon ground cinnamon
- Add the cranberries and pear, and bring to a boil. Reduce heat slightly and simmer until the cranberries pop and the mixture thickens, about 15 minutes.12 ounces fresh cranberries, 2 medium pears
- Remove from heat and add the vanilla. Cool completely and store in an airtight container in the refrigerator overnight before serving. Enjoy!1 teaspoon pure vanilla extract
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.
- Refrigerate leftover cranberry sauce in an airtight container for up to 2 weeks or freeze for up to 3 months.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
50 Comments on “Port Cranberry Sauce”
what wonderful flavors Marcie! I need to use cranberries more often, not sure why I don’t bake/cook with them as much as I would like to! Pinning!
Thank you, Manali! I don’t cook or bake with cranberries enough either and I love them. I will be doing more this season!
Oh Marcie, this cranberry pears sauce looks gorgeous! I love the pretty color and it sounds amazing with the pear sand port wine! I can definitely see why you would have dreams about it – I just want to eat it straight up by the spoonful – yum!
Thank you, Kelly, and I have been sneaking spoonfuls here and there! I had plenty and it’s been calling my name. I think I need to make some panna cotta. 🙂
Yum…I love the addition of the pears!
Thank you, Annie! 🙂
Every time we go wine tasting, my husband always buys a bottle of port. They taste so good at the time, but we rarely drink them when we get home. Which means I have about 12 bottles of port in the cabinet collecting dust. This is a great way to use them up! And this cranberry sauce sounds just delicious.
You definitely have something to use all that port on! haha I’ve bought my share wine tasting in the past and did the same thing — let it collect dust in the closet! Have a great weekend, Natalie! 🙂
Oh my gosh, I am *so* glad you went to cooking school, so you can share all your secrets. Like this! You know where this is going —> PINNED. xoxo
I obviously needed to go because I wouldn’t have thought of this. Lol. Thx for the pin!
Cranberry sauce is an absolute MUST here on T-day! Sounds like we’re both on the same blogging wave-length since I’m planning on posting my own cranberry sauce recipe in the next few weeks! I’m totally loving the pears in your sauce—so perfectly seasonal!
It is a must, and I love it when it’s not T-day, too! I like to freeze bags because you never know when the urge will strike. 🙂 I’m used to being on the same wavelength as you Sarah — our great minds think alike! haha
Pears and cranberry go so well together! I love the sweet addition of port here 🙂 I want to be invited to your bug day dinner!
Consider yourself invited! 🙂
This sauce is absolutely gorgeous, Marcie! I love the deep red color. And the flavor combination of pears and cranberries sounds wonderful! I definitely think you found a Thanksgiving winner!
Thank you, Gayle! The color of cranberries is so intoxicating…red is my favorite color, too.
My husband is a big fan of the traditional holiday food and would throw a fit if I tried to do something out of the ordinary, haha! I don’t think I’ve ever made my own cranberry sauce before, but I need to start because I’m kind of obsessed with cranberry sauce and love putting it all over the leftovers! I bet it is amazing with the pear and port!
Oh I tried some stuff out of the ordinary, but it was the key lime pie tinkering that got everybody uptight! I won’t do that again.
Loving this sauce!! Lately I have been enjoying cranberry sauce on almost everything – toasts, pop tarts and what not!!
Thank you, Ami! I’ve been in a big cranberry mood lately too and can’t get enough!
This sauce looks wonderful Marcie and a nice change on the ‘canned’ stuff! Way better with awesome flavors!
I gave up canned when I made my first batch of fresh cranberries and I haven’t looked back…BUT I serve both, because some in the family prefer the jellied kind. I like it chunky!
haha oh gosh, if I change too much on my thanksgiving menu there is definitely rioting! Or heaven forbid I don’t make someone’s favorite from the previous year! 🙂
This cranberry sauce looks amazing – I feel like this is one dish I could mess with a bit and we’d be okay on the complaints! lol
Some people in my family actually prefer the jellied canned stuff — that’s just not for me! So I can definitely tinker with the cranberries without anybody getting mad. Lol
This honestly looks perfect and I’d love to make some for my Christmas table! The cranberry pear combo sounds divine. Pinning!
Thank you, Helen, and these will be on my Christmas table as well!
Yum! This looks divine and I’m getting into the Thanksgiving mood 🙂
Thank you, Medha! I think I’m celebrating Thanksgiving this entire month!
Hi Marcie, what a wonderful cranberry sauce, love that you used pears.
Thank you, Cheri!