This Cranberry Sauce with Port Wine is an easy way to add a touch of elegance to your holiday table. Fresh cranberries simmer with Ruby Port, a splash of balsamic, black pepper, honey, and optional herbs, creating a fruity, sweet-tart sauce with a savory depth. Make it ahead and serve it as a side for turkey or ham, or a unique addition to holiday cheese boards.
About This Recipe
Ruby Port enhances cranberry sauce by adding rich berry flavor and a slight hint of spice that beautifully balances the tart cranberries. I prefer using the younger Ruby Port in cranberry sauce to Tawny Port, which is aged longer in small oak barrels and has a nuttier, more caramelized flavor.
Want to browse more cranberry sauce recipes before choosing? Check out my Brandied Cherry Cranberry Sauce, Mulled Wine Cranberry Sauce, and Apple-Orange Cranberry Sauce.
How to Make Cranberry Sauce with Port
The standard ratio for homemade whole-berry cranberry sauce is 12 ounces of cranberries to 1 cup of water and 1 cup of granulated sugar. To highlight the flavors of the cranberries and wine, I’ve adapted this ratio using 1/2 cup Ruby Port, 1/2 cup water, 3/4 cup granulated sugar, and 1/4 cup honey.
Additional Add-Ins
- Balsamic Vinegar. A splash of balsamic vinegar adds depth with a balance of sweetness and acidity. I prefer the rich flavor of a quality, aged balsamic like Olivier VSOP 25-Year Barrel-Aged Balsamic Vinegar (I buy it at Williams Sonoma).
- Freshly Ground Black Pepper. Adding a little black pepper enhances the spice notes in the port and rounds out the sauce.
- Fresh Herbs (Optional). A few sprigs of fresh thyme or a single sprig of rosemary bring a woodsy, savory flavor that complements the sweetness. An herbal flavor in cranberry sauce is a bit unique and might not be for everyone, so feel free to skip this. The sauce is still delicious without herbs.
Preparation Steps
- Combine Ingredients. In a heavy-bottomed pot, stir together the cranberries, port, water, honey, sugar, balsamic vinegar, and black pepper. If using herbs, add them now.
- Simmer the Sauce. Bring the mixture to a boil over medium-high heat, then reduce the heat to maintain a simmer. Cook for about 10 minutes, stirring frequently, until most of the cranberries have burst and the sauce is glossy. As the cranberries pop, use your spoon to gently mash some (but not all) of them against the side of the pot.
- Cool and Thicken. If you added herbs, remove and discard the sprigs. Transfer the cranberry sauce to a bowl, cover, and refrigerate until well chilled, preferably overnight. The sauce will thicken as it chills, and the flavors will develop further.
Variations
Here are some ways you can customize this Port Wine Cranberry Sauce:
- Orange Zest or Juice. Add 1-2 teaspoons of orange zest, or replace the water with freshly squeezed orange juice for a bright, citrusy flavor.
- Spices. Instead of black pepper, simmer the sauce with a cinnamon stick or a star anise pod for a hint of warm holiday spice. Remove them before chilling the sauce.
- Diced Pear. Port and pears are a classic combination. Stir in about 1 cup of diced, peeled pears with the cranberries for added texture and natural sweetness. This tastes especially delicious when adding cinnamon or star anise.
- Dried Cherries or Figs: Mix in 1/2 cup of dried cherries or chopped dried figs with the cranberries for a rich, fruit-forward flavor. Bear in mind that figs will add a bit of a crunchy texture to the sauce from their seeds.
- Honey Varieties. Experiment with different honey types to subtly shift the flavor. Clover Honey adds a mild, classic sweetness, while Wildflower Honey brings a more intense, floral flavor. Add citrus notes by using Orange Blossom Honey.
- More Port. When I first tested this recipe with a full cup of port (and no water), the chilled sauce tasted too wine-forward for us. We find that a ratio of half port and half water delivers a subtle wine flavor without overwhelming the sauce. If you enjoy a more intense port flavor, feel free to adjust the balance of water and port to taste.
Serving and Storing
Keep your Port Wine Cranberry Sauce in an airtight container in the refrigerator for up to 5 days or freeze it for up to 3 months. Move frozen cranberry sauce to the refrigerator the night before serving to defrost.
Remove the chilled sauce from the refrigerator 10-15 minutes before serving and give it a stir for the best consistency.
Savory, sweet-tart Port Wine Cranberry Sauce is a vibrant addition to any holiday table and pairs beautifully with roasted turkey, pork loin, ham, and roasted chicken. Here are a few ways we like to use the leftovers after a holiday meal:
- Cheese Board Companion. Port Cranberry Sauce pairs beautifully with sharp cheeses like aged cheddar, creamy brie, or tangy blue cheese. Serve with crackers, nuts, and sliced apples, pears, and figs for a seasonal spread.
- Sandwich Spread. Use the sauce as a spread for ham or turkey sandwiches. (Try it on my Turkey and Brie Croissant Panini!).
- Topper for Baked Brie, Goat Cheese, or Cream Cheese. Spoon the cranberry sauce over warm baked brie, a log of goat cheese, or a room-temperature brick of cream cheese for an easy appetizer with crusty bread or crackers.
More Thanksgiving Sides
Complete your holiday feast with more of our favorite side dishes!
- Traditional Bread Stuffing with Herbs
- Cranberry Pecan Stuffing
- Sausage and Chestnut Stuffing
- Buttermilk Sweet Potato Casserole
- Brown Butter Whipped Sweet Potatoes
- Cream Cheese Mashed Potatoes
Cranberry Sauce with Port Wine
Ingredients
- 12 ounces fresh cranberries , rinsed and drained
- 3/4 cups granulated sugar
- 1/4 cup honey
- 1/2 cup Ruby Port
- 1/2 cup water (I use filtered)
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon freshly-ground black pepper
- 1 sprig fresh rosemary or 3-4 small sprigs fresh thyme (optional)
Instructions
- In a medium pot, stir together the cranberries, sugar, honey, Port, water, balsamic vinegar, pepper, and herbs (if using).
- Bring to a boil over medium-high heat. Reduce the heat to maintain a simmer and cook, stirring often, until most of the cranberries have popped and the sauce is glossy and slightly thickened, about 10 minutes. As the cranberries cook down, use your spoon to gently mash some of them against the side of the pot. For the best texture, leave some of the cranberries whole.
- Remove the cranberry sauce from heat. If you've added herbs, remove and discard the sprigs.
- Pour the cranberry sauce into a heatproof bowl, cover with plastic wrap, and refrigerate until chilled. (For the best flavor, refrigerate overnight.) As it rests, the sauce will thicken and set, and the flavors will meld.
- Let the chilled cranberry sauce stand at room temperature for 10-15 minutes before stirring and serving. Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Nutrition Estimate
Nutrition information is automatically calculated, so should only be used as an approximation.
About our recipes
Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking.
