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Cranberry Port Sauce

Christmas is right around the corner and I usually start planning the menu and décor ideas right after my son and husbands birthday. This year in our household it all about green and gold with red accents. The menu is scaled down to two meats, lots of veggie sides and 1 or 2 healthy desserts. Last year, I overdid it and purchased so much (as if I was expecting to feed a village) I was throwing out food once the festive period ended. To jump start the festive period I always make my cranberry and port sauce it’s a lovely condiment and great on cold turkey sandwiches.


350g fresh or frozen cranberries, rinsed and any soft or decaying fruit discarded, 2 tablespoons orange zest, 3/4 cup orange juice, 3/4 cup sugar, 1/4 cup good quality port


In a large sauce pan over medium-high heat, add the cranberries, orange zest, orange juice, and sugar. Stir to combine. Bring mixture to the boil, then lower the heat to a simmer. Stir frequently, until the berries have broken open and released their juices( 8 to 10 minutes). Add the port and cook for another 2 minutes. Remove from heat and allow the cranberry sauce to cool completely before adding to preserve jars. Store for 2 weeks before using.


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