Jan 23, 2007
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Cranberries with Port

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Cranberries with Port Credit: Richard Ross

MAKES ABOUT 3 CUPS

This delicious cranberry sauce turns out to be one of the simplest—something you won't have to think twice about while preparing a big holiday meal. For added convenience, make it ahead of time and refrigerate until a few hours before serving.

1 cup ruby port
1 cup sugar
1  12-oz. bag fresh cranberries

1. In a medium nonstick saucepan, combine port, sugar, and cranberries. Bring to a boil over medium heat, stirring occasionally. Lower heat and cook until liquid reaches a syrupy consistency, about 20 minutes.

2. Remove from heat, pour into a serving dish, and cool to room temperature before serving. For a smoother texture, press sauce through a strainer, pour into a serving dish, and refrigerate before serving.

Cranberries with Port

This article was first published in Saveur in Issue #3

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Ratings & Reviews (10)

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i have been making this recipe since it was first published in saveur. it has become a must-have on my holiday table; it couldn't be simpler to make or more delicious.
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After years of making complicated orange-y cranberry sauce, this recipe is a dream come true! It is easy, absolutely delicious and a HUGE hit! I had never *not* had leftover cranberry sauce until I made this recipe.
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This is perhaps the perfect cranberry sauce. I feel the need to add another review as a result. I made it twice this Thanksgiving season, and both times had people piling it onto their plates as if it were mashed potatoes. It is SO EASY and really highlights the cranberries. Plus you get to drink the leftover port, which is never a bad thing.
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This is truly the tastiest cranberry recipe! My young children beg for it throughout the year. Too yummy for words! I always double the recipe because no one can get enough. And if you're not a big fan of the other cranberry recipes out there, this is the one for you! I'm making it right now and can't keep my spoon out of it to "stir". This year I'm making it early and will refrigerate for two days, then bring it to room temp on Thanksgiving day.
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And just to add a note, I simmer mine at least 30 minutes to really break down the cranberries.
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I agree this by far is the best cranberry recipe I have come across. It is hard to believe that something so simple could possibly taste so good.
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Incredibly easy, my go to recipe.
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This one was just ok for me, not bad, but didn't blow me away. Although I do agree, there is beauty in its simplicity. May try a different recipe next time around as there are a few variations to choose from on Saveur.
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I too have been making this recipe for years. There are some that prefer the traditional whole cranberry so I make both. Keeps well and you can have it thru the holidays.
PS I like to cook mine a little longer so it is more firm.
Janet
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This is my favorite cranberry sauce, so far.
Cranberries with Port 4 5 9 10

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