Cranberry sauce just screams Christmas to me. I don’t even eat turkey (it’s flavourless dry meat!) but I love spooning some of this delicious sauce on my ham. Homemade cranberry sauce is even better, trust me. It is so easy to make and you can have it in the fridge in under an hour with very little effort. And this Cranberry and Port Sauce makes a nifty little gift.
Maybe I should make it more often during the year…
Useful tips & links:
- I have used a cinnamon stick just to infuse a hint of the flavour into the sauce, but if you want a stronger flavour use ground spices in the sauce.
- Some recipes leave the orange zest in the sauce. If you want to do this I would recommend using long thin strips of zest and stir it into the sauce after it cools.
- If you would like an alternative non-alcoholic version you can use water instead of port or have a look at Nicola from Simply Homemade’s Cranberry Sauce made using pomegranate juice.
- For more cranberry flavoured treats have a look at my Christmas Chutney.
Cranberry and Port Sauce
- 1 orange
- 125ml or ½ cup of port
- 150g of light brown sugar
- 1 cinnamon stick
- 300g of fresh or frozen cranberries
- Use a vegetable peeler to peel about five wide strips of orange zest. Then halve and juice the orange, you should get about 100ml of orange juice.
- Put a medium sized saucepan on a medium-high heat. Pour the port, orange zest and juice, sugar and cinnamon stick into the pan. Heat until the mixture is just about to boil and the sugar has dissolved.
- Add the cranberries and cook for about 10-12 minutes until the cranberries have broken down and the sauce has thickened. If you have used frozen cranberries this may not take as long.
- Allow the sauce to cool in the pan. Remove the orange peel strips and cinnamon stick and transfer to a airtight jar. It will keep in the fridge for a couple of weeks.