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.
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.
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.
Cranberry Sauce Recipe with Port Wine & Cloves
Ingredients
- 3/4 cup port wine
- 1/2 cup water
- 12 whole cloves
- 12 ounces fresh cranberries
- 1/2 cup packed brown sugar
Instructions
- 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.
- 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.
Notes
Nutrition
Other recipes with fresh cranberries:
Turkey Cranberry Wrap Sandwich
Glazed Cranberry Quick Bread with Crystallized Ginger
Crockpot Apple & Cranberry Sauce with Orange & Crystallized Ginger
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Sophia
Coming from a non Turkey non cranberry summer in the sun country (NZ) to Ireland I just love your boozy cranberry sauce and am making a double recipe for the third year in a row! As plenty of it is destined for pre Christmas presents!
Cranberry sauce is always the best part of the Christmas meal for me!
I have added a stick of cinnamon and 2star of nice to the mix and this year a squeeze of lime juice!
Thank you for your lovely recipe! Wishing you an enjoyable Christmas
Lianne
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!!
Sarah
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”?
Dara (Cookin' Canuck)
Ack! Thank you for bringing that to my attention. It should read “cloves”, not cinnamon. I hope you enjoy it!
foodwanderings
Ooh Miss Dara this boozy cranberry sauce would definitely jazz up the holiday. I might give it a try next week for a change! 🙂