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–+ servings
Homemade cranberry sauce in a white bowl.
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5 from 6 votes

Easy Cranberry Sauce with Port

An easy cranberry sauce recipe made with fresh or frozen cranberries, port, and clementines.
Course Side Dish
Cuisine British
Prep Time 3 minutes
Cook Time 15 minutes
Total Time 18 minutes
Servings 6
Calories 87kcal
Author Beth Sachs

Equipment

  • Saucepan
  • Wooden Spoon
  • Kitchen Scales
  • Measuring Jug
  • Measuring Spoons

Ingredients

Metric - US Customary
  • 300 g Cranberries fresh or frozen
  • 2 Clementines juice of 2, zest of 1
  • 50 ml Port
  • 50 ml Water
  • 5 tablespoon Caster Sugar plus extra 2 tablespoon if you prefer your sauce sweeter

Instructions

  • Thoroughly rinse your cranberries if using fresh ones. There is no need to defrost frozen ones.
  • Place the cranberries, port, water, clementine zest and juice, and sugar into a pan and simmer for 12-15 minutes until the sauce is glossy and syrupy.
  • Give the sauce a taste, and if you prefer a sweeter taste add more caster sugar accordingly (1-2 tablespoons should be enough). Stir it in thoroughly while the sauce is still hot.
  • Allow to cool (the sauce will thicken on cooling so don't worry if it looks a bit thin whilst it's still hot), and then place in an airtight container and store in the fridge until needed.

Notes

Top Tips:
  • Rinse fresh cranberries well to remove any debris or grit. The easiest way to do this is to place them in a colander and rinse under fresh running water.
  • If you are using frozen cranberries there is no need to defrost them first.
  • Remember the sauce will thicken up on cooling so don't worry if it seems a bit thin to begin with.
 
Variations:
  • For extra flavour add a cinnamon stick to the pan during cooking.
  • Add 4 finely chopped juniper berries for a richer tasting cranberry sauce.
  • Swap the clementines for one large orange.
  • Make a double batch if you're serving a crowd.
  • I like my cranberry sauce on the tarter side, but if you prefer a sweeter tasting sauce add 2 more tablespoons of sugar at the beginning of cooking.
 
Storage:
  • To Store. Place the cooled cranberry sauce into an airtight container and store it in your fridge for up to 7 days.
  • To Freeze. Place the cooled sauce into a freezer safe container and freeze for up to 3 months. Defrost at room temperature for 12 hours before serving.
 
Nutrition:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
 
Nutrition Facts
Easy Cranberry Sauce with Port
Amount per Serving
Calories
87
% Daily Value*
Fat
 
1
g
2
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Sodium
 
3
mg
0
%
Potassium
 
94
mg
3
%
Carbohydrates
 
20
g
7
%
Fiber
 
3
g
13
%
Sugar
 
15
g
17
%
Protein
 
1
g
2
%
Vitamin A
 
30
IU
1
%
Vitamin C
 
19
mg
23
%
Calcium
 
12
mg
1
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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