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5 from 1 vote

Cranberry Sauce Recipe with Port Wine & Cloves

This fresh cranberry sauce, with port wine and cloves, adds a grown-up touch to your Thanksgiving feast.
Cook Time20 mins
Course: Side Dishes
Cuisine: American
Keyword: Gluten Free, Holdiay Recipes
Servings: 16 Servings (2 Cups Total)
Calories: 54kcal
Author: Dara Michalski | Cookin' Canuck


  • 3/4 cup port wine
  • 1/2 cup water
  • 12 whole cloves
  • 12 ounces fresh cranberries
  • 1/2 cup packed brown sugar


  • 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.


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


Serving: 2Tablespoons | Calories: 54kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 38mg | Fiber: 1g | Sugar: 8g | Vitamin A: 15IU | Vitamin C: 2.8mg | Calcium: 9mg | Iron: 0.1mg