Cranberries with Port

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.

Cranberries with Port Cranberries with Port
Deeply sweet port wine compliments tart berries in this sublimely easy and remarkably tasty all-important side dish to your Thanksgiving meal.
Yield: makes about 3 cups


  • 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.