Cranberry Sauce with Port Wine
Add a touch of elegance to your holiday table with Port Wine Cranberry Sauce. Ruby Port, fresh cranberries, honey, balsamic, and optional herbs create a rich, sweet-tart side that's perfect with turkey, ham, or seasonal cheese boards.
Servings: 9 servings (1/4 cup)
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
Serving: 0.25cup | Calories: 133kcal | Carbohydrates: 31g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.004g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 4mg | Potassium: 51mg | Fiber: 1g | Sugar: 27g | Vitamin A: 23IU | Vitamin C: 5mg | Calcium: 6mg | Iron: 0.2mg
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