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 well with your favorite holiday dishes.
Servings: 8 servings
Calories: 106kcal
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
Calories: 106kcal | Carbohydrates: 27g | Sodium: 62mg | Fiber: 2g | Sugar: 22g