This Cranberry Port Sauce brings a touch of sophistication to the traditional holiday cranberry dish. Fresh cranberries simmer gently with orange zest, ruby port, and just enough sugar to balance their tartness. A hint of vanilla rounds out the flavors, adding warmth and depth that make this sauce stand out on the holiday table. Bright, jewel-toned, and bursting with flavor, it’s a beautiful complement not just for roast turkey, but also for pork tenderloin, duck, or rich cheeses. Simple to make and easy to prepare ahead, it’s a timeless recipe you’ll turn to year after year.
INGREDIENTS:
1 bag (12 ounces) fresh or frozen cranberries, rinsed and any soft berries discarded
2 tablespoons orange zest
3/4 cup orange juice
3/4 cup sugar
1/4 cup Ruby Port
1/2 teaspoon pure vanilla extract (optional but recommended)
METHOD:
In a medium (3- to 4-quart) saucepan, combine the cranberries, orange zest, orange juice, and sugar. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Stir frequently and cook for 8–10 minutes, or until most of the cranberries have burst and the sauce begins to thicken.
Stir in the ruby port and cook for 2 minutes more to blend the flavors. Remove from heat and stir in the vanilla extract.
Let the sauce cool completely before transferring to a glass jar or serving bowl. The sauce will thicken further as it cools. Store covered in the refrigerator for up to 2 weeks.
SERVING SUGGESTIONS:
- Serve alongside roast turkey, duck, or pork tenderloin for a bright, tangy accent.
- Use as a spread on turkey or ham sandwiches.
- Spoon over baked Brie or soft goat cheese for an elegant appetizer.
YIELD: Makes about 2 cups
