My favourite cranberry sauce recipe with just the right amount of tanginess can be made with fresh or frozen cranberries.
Only four ingredients needed and 10 minutes to make - it's an easy-to-make homemade addition to the Christmas dinner table.
And you know what? I rather like it on toast for breakfast too!
I've made a few versions of cranberry sauce at home, and this version with orange and port is hands down the best!
Just tangy enough, with a slight hit of zesty orange and a subtle richness from the port. Don't worry though - the cranberry sauce doesn't taste boozy.
📋 What do we need?
- Cranberries - you can use fresh or frozen cranberries
- Port - any port will be fine
- Sugar - use golden caster, regular caster or superfine sugar.
🔪 How to make this Cranberry Sauce
Full recipe with detailed steps in the recipe card at the end of this post.
- Place cranberries, sugar, port, orange juice and orange zest in a pan and stir together.
- Bring to the boil and simmer for 6-8 minutes - until the cranberries begin to burst.
- Turn off the heat.
👩🍳PRO TIP If you like a smoother sauce you can mash the sauce with a potato masher or the back of a fork.
🍽️ What to serve it with
Top with a few strands of orange zest before serving for an extra festive look.
👩🍳PRO TIP You can zest the orange a few hours beforehand and wrap in a piece of damp kitchen towel to stop it drying out.
📺 Watch how to make it
🍲 More fantastic Sauces and Dips
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Cranberry Sauce with Port
- 300 g (3 cups) cranberries – fresh or frozen
- 125 g (¾ cup) golden caster sugar - (or use regular caster or superfine sugar)
- 80 ml (⅓ cup) port
- Zest and juice of 1 large orange
- Place all of the ingredients into a small saucepan.
- Bring to the boil, then simmer for 6-8 minutes until the cranberries soften and start to burst, and the liquid thickens slightly (it will thicken more as it cools).
- If you like a smoother sauce, use a potato masher to crush the cranberries.
- Allow the sauce to cool, then cover and refrigerate for up to a week.
- Take out of the fridge for an hour before serving to take the chill off it.
I've assumed 10 servings for this recipe - which is a good heaped tablespoon each.
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