Cranberry Sauce with Port Wine

cranberry sauce with port wine

Cranberry sauce is a staple at the Thanksgiving table. Some people like the jellied cranberry sauce while others prefer a more homemade, chunky sauce full of plenty of whole cranberries. I love the homemade kind of cranberry sauce. I cook the cranberries just long enough so that most burst and turn into sauce but still enough remain whole to give the cranberry sauce some texture.

I add port wine and orange juice to my cranberry sauce so there are a few flavors dancing around the dish. You can add more or less sugar depending on how sweet or tart you like your cranberry sauce. I like it a tad more on the sweet side because I feel that it balances out the flavor of the turkey and stuffing.

Cranberry sauce can be made several days in advance and kept in the refrigerator. I take out the cranberry sauce an hour or so before dinner so it is not too cold when served. I like it chilled but not cold.

This cranberry sauce also makes a great gift for friends around the holidays. You can jar it and wrap a ribbon around it before dropping it off at a friend’s house.

cranberry sauce with port wine
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Cranberry Sauce with Port Wine

cranberry sauce with port wine and fresh orange juice
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Side Dish
Cuisine: American
Keyword: Holiday Meal, Thanksgiving
Servings: 8
Calories: 91kcal


  • 16 oz cranberries
  • cup fresh orange juice
  • ¼ cup Port Wine
  • ½ cup sugar


  • Place cranberries in pan on medium low heat
  • Add orange juice, port wine and sugar
  • Stir over medium low heat until most have the cranberries have popped
  • Chill until ready to serve


Cranberry sauce can be made up to 5 days in advance.


Sodium: 2mg | Calcium: 5mg | Vitamin C: 13mg | Vitamin A: 55IU | Sugar: 16g | Fiber: 3g | Potassium: 76mg | Calories: 91kcal | Saturated Fat: 1g | Fat: 1g | Protein: 1g | Carbohydrates: 22g | Iron: 1mg

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