Nov 8
2012

Boozy Cranberry Sauce Recipe with Port Wine & Cloves

Pin It

Boozy Cranberry Sauce Recipe with Port Wine & Cloves by Cookin' Canuck

This fresh cranberry sauce, with port wine and cloves, adds a grown-up touch to your Thanksgiving feast.

Let the Thanksgiving planning begin! Last week I kicked off the holiday cooking with Mashed Sweet Potatoes with Blue Cheese Breadcrumbs. But as we all know, the sweet potatoes are just the tip of the iceberg. There’s the roasted turkey (and how to carve it), the gravy, the mashed potatoes, the green beans, the stuffing and the pumpkin cheesecake. And none of this is complete without a fantastic fresh cranberry sauce.

Boozy Cranberry Sauce Recipe with Port Wine & Cloves by Cookin' Canuck

If I’m making a cranberry sauce for the whole family, then Maple & Brown Sugar Cranberry Sauce will be on the menu. The kids eat it by the spoonful…no kidding. However, if I also want a side of something boozy, then this recipe fits the bill. The fresh cranberries are simmered in port wine and cloves, and slightly sweetened with brown sugar.

Boozy sauce = happy turkey.

The recipe:
In a medium saucepan, combine the port wine, water and cloves. Set the saucepan over medium-high heat and bring the mixture to a boil.

Reduce the heat to medium, and simmer for 5 minutes. Remove the cloves and discard them.

Boozy Cranberry Sauce Recipe with Port Wine & Cloves by Cookin' Canuck

Stir in the cranberries and brown sugar, and bring to a boil over medium-high heat.

Reduce the heat to medium and simmer for 12-15 minutes, or until the cranberries pop, stirring frequently. Transfer to a bowl and cool completely.

Refrigerate, covered, until ready to serve.

Boozy Cranberry Sauce Recipe with Port Wine & Cloves by Cookin' Canuck

Cranberry Sauce Recipe with Port Wine & Cloves

Yield: Makes 2 cups

From the kitchen of Cookin Canuck. www.cookincanuck.com

Ingredients

  • 3/4 cup port wine
  • 1/2 cup water
  • 12 whole cloves
  • 12 oz. fresh cranberries
  • 1/2 cup (packed) brown sugar

Instructions

  1. In a medium saucepan, combine the port wine, water and cloves. Set the saucepan over medium-high heat and bring the mixture to a boil.
  2. Reduce the heat to medium, and simmer for 5 minutes. Remove the cloves and discard them.
  3. Stir in the cranberries and brown sugar, and bring to a boil over medium-high heat.
  4. Reduce the heat to medium and simmer for 12-15 minutes, or until the cranberries pop, stirring frequently. Transfer to a bowl and cool completely.
  5. Refrigerate, covered, until ready to serve.

Notes

Make-ahead: Transfer the cranberry sauce to a freezer-proof container, and freeze for up to 3 months.

Other recipes with fresh cranberries:

Cranberry Recipe Collage
Cookin’ Canuck’s Glazed Cranberry Quick Bread with Crystallized Ginger
Cookin’ Canuck’s Crockpot Apple & Cranberry Sauce with Orange & Crystallized Ginger
Simply Recipes’ Cranberry Glazed Turkey Meatballs
Use Real Butter’s Turkey Cranberry Green Chile Sandwich
Skinnytaste’s Pistachio Cranberry Biscotti

Related Posts Plugin for WordPress, Blogger...
Pin It

{ 25 comments… read them below or add one }

1 Whitney @ The Newlywed Chefs November 8, 2012 at 6:25 pm

Booze? Cranberry sauce? Count me in at your table this Thanksgiving!

Reply

2 Karly November 8, 2012 at 7:06 pm

Who needs turkey when you have boozy cranberries?

Reply

3 Laura (Tutti Dolci) November 8, 2012 at 8:06 pm

Love these boozy cranberries!

Reply

4 Maureen | Orgasmic Chef November 8, 2012 at 11:39 pm

We can’t get fresh cranberries way over here but occasionally (rarely) we can get them frozen. I’m assuming we could make this sauce with frozen? I’m dying to try it.

Reply

5 Liz @ The Lemon Bowl November 9, 2012 at 5:27 am

Love this boozy version!! Great call on the cloves… yum. Happy Friday!

Reply

6 gina @ skinnytaste November 9, 2012 at 6:06 am

Thanks for your kind words! Doesn’t this look incredible, never thought to add booze to my cranberries.

Reply

7 addie | culicurious November 9, 2012 at 6:46 am

YUM, I love cranberry sauce and this looks tasty!

Reply

8 Brenda @ a farmgirl's dabbles November 9, 2012 at 6:54 am

Excellent! This sounds so tart and warm and cozy. Love it, Dara!

Reply

9 Annalise November 9, 2012 at 9:30 am

How come I’ve never thought about making a boozy cranberry sauce??? Brilliant! Adding this to my Tday menu for sure!

Reply

10 Anna @ Crunchy Creamy Sweet November 9, 2012 at 9:53 am

Love boozy cranberry sauce! I can’t wait for the Thanksgiving dinner!!!

Reply

11 KalynsKitchen November 9, 2012 at 12:19 pm

Sounds delicious. I was never a cranberry fan until the last few years.

Reply

12 claire @ the realistic nutritionist November 9, 2012 at 1:34 pm

OH DARA!! This is so gorgeous!!!

Reply

13 Barbara | Creative Culinary November 9, 2012 at 1:44 pm

We live on the same page evidently where cranberry is involved. I love it made with maple syrup and a 2nd made with wine; in my case Merlot last year but I’ve got some port so I’ll have to give it a try. I just LOVE cranberry sauce.

Reply

14 Ilan November 9, 2012 at 5:26 pm

So much better than regular cranberry sauce!

Reply

15 Charlie November 10, 2012 at 7:38 am

Hi Dara:
Hope you are well.

If I was to make this to a jelly, what would I do different?

Have a Joyful Day :~D
Charlie

Reply

16 Dara (Cookin' Canuck) November 10, 2012 at 8:44 am

Hi Charlie – To tell you the truth, I never make mine into a jelly, so I’m not the best person to ask. However, I think the process will involve cooking the cranberries without the sugar, draining the sauce in a colander (preferably overnight). The next day (or later that day) cook with the reserved juice and more sugar, and boiling the mixture. I would suggest looking up some recipes online to get more precise instructions.

Reply

17 Kari@Loaves n Dishes November 10, 2012 at 11:35 am

It is amazing that anyone would want to eat cranberry sauce from a can. This recipe is so simple, yet it’s sophisticated. The port gives the sauce such a deep, rich color, really pretty!

Reply

18 Frank @Memorie di Angelina November 10, 2012 at 9:50 pm

Wow! Now this is my kind of cranberry sauce!

Reply

19 Gerry @ Foodness Gracious November 11, 2012 at 11:34 pm

Ummm, booze and anything suits me fine. A large vessel of this to my table please :)

Reply

20 Leah @ Whitefoot Blog November 12, 2012 at 11:29 am

Ooo, looks delicious (and potentially dangerous! :P ) Thanks for sharing!

Reply

21 Kelly Senyei (Just a Taste) November 14, 2012 at 12:50 pm

You had me at “boozy!” This looks so fantastically fruity, and I love the kick from the cloves!

Reply

22 foodwanderings November 14, 2012 at 8:43 pm

Ooh Miss Dara this boozy cranberry sauce would definitely jazz up the holiday. I might give it a try next week for a change! :)

Reply

23 Sarah November 21, 2013 at 6:31 am

Hi~ found you on Pinterest and am making this for Thanksgiving…it looks delicious! On the recipe card it says “Cranberry sauce with port wine and cinnamon”– am I missing some ingredient (I don’t see cinnamon on the list) or is it just a typo and is meant to say “cloves”?

Reply

24 Dara (Cookin' Canuck) November 21, 2013 at 4:10 pm

Ack! Thank you for bringing that to my attention. It should read “cloves”, not cinnamon. I hope you enjoy it!

Reply

25 Lianne November 26, 2013 at 3:16 pm

YUM! Just made this (it’s not even cool yet) and it’s delicious. I couldn’t find white port, so I used ruby which gives it a gorgeous purple color. The port and brown sugar add wonderful depth of flavor. I may top it with a little orange zest for serving. Thanks for the recipe!!

Reply

Leave a Comment

{ 4 trackbacks }

Previous post:

Next post: