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
- 16 oz cranberries
- ⅓ 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