Brown Sugar and Port Cranberry Sauce Recipe -
Brown Sugar and Port Cranberry Sauce Recipe
  • READY IN 8+ hrs

Brown Sugar and Port Cranberry Sauce

Recipe by  

"An easy and slightly different cranberry sauce recipe. Great with turkey or with Brie and crackers!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    10 mins

    8 hrs 25 mins


  1. In a large saucepan, combine the cranberries, brown sugar, orange zest and juice, and port wine. Bring to a boil over medium-high heat, stirring until the sugar has dissolved. Reduce the heat to medium-low, and simmer until the cranberries have popped and the sauce has thickened, about 15 minutes. Cool, and refrigerate overnight before serving.
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Reviews More Reviews

Most Helpful Positive Review
Oct 24, 2005

I made this as a Thanksgiving appetizer and served it over a round of brie warmed in the oven for about 20 mins. It was excellent. The leftover sauce was fabulous with our turkey and great on our sandwiches the next day. Extremely easy to make, and very good.

Most Helpful Critical Review
Jan 07, 2009

I wish I could have given this sauce 5 stars but felt that it came under that. I think that the sauce had too much port wine taste therefore adding to it's acidity and contributed to a lack of smooth taste. I've made cranberry sauce in the past which contained port wine that was marvelous, but unfortunately I can't find the recipe. I'll keep looking though.

Nov 27, 2008

This was so good; I've never made cranberry sauce from scratch before... but it was so easy. I will never eat cranberry sauce out of a can again. The sauce only took about 10 minutes to thicken for me. I reserved about 1/2 cup of the cranberries and soaked them in hot sugar water. I put them in the sauce after it was done. The red of the whole berries really popped against the dark color of the sauce. Delicious.

Nov 24, 2008

This is a delicious sauce. The orange and port really bring out the fruitiness of the cranberry flavor, and the amount of sugar is just right for a tart/sweet balance. I've tried it with both brown and white sugar -- with white sugar it is a little lighter, and you want about a tablespoon less of port (half a cup instead of 9 tablespoons). It's tasty both ways, but a brighter color if you use white sugar and ruby port.

Nov 27, 2009

This sauce was amazing! It was great to make a few days before Thanksgiving and keep in the fridge. The flavor was robust and a wonderful gourmet substitution for canned sauce. A must have!

Nov 28, 2009

this is excellent! the ruby port gives it a nice twist. Just the right balance of sugar to tart too. I used 1/2 cup white and 1/4 brown. left everything else as is. I like a more solid sauce so I cooked it down and it set up beautifully. Not too solid but not runny either. I can see where this would be divine over a round of brie for the holidays. thanks so much!

Nov 30, 2009

The flavor is very good. It's just a little on the tart side for me, though. I added a dash of vanilla but otherwise kept the recipe the same. I used ruby port but wonder how the tawny would work since it's a bit sweeter. I may try that next as I love the flavor of port, and homemade sauce is the way to go.

Jan 26, 2011

This was great. I didn't think the difference between white and dk brown sugar would be that big, but that maple-y flavor of the dk brown sugar, the orange and wine make these cranberries delish!


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  • Calories
  • 122 kcal
  • 6%
  • Carbohydrates
  • 28.5 g
  • 9%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.1 g
  • < 1%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 0.4 g
  • < 1%
  • Sodium
  • 7 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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