Cranberry Sauce with Port and Oranges
Check out this easy recipe for homemade cranberry sauce! Fresh cranberries are simmered in port wine and mixed with diced oranges to make a great Thanksgiving recipe.
Servings 12 servings
Calories 125kcal
Ingredients
- 2-3 navel oranges
- 2 cups ruby port
- 2/3 cup granulated sugar
- 24 oz fresh cranberries
- 1/2 tsp cinnamon
Instructions
- Cut the peels off the oranges. Then section them and cut the sections into smaller pieces. Remove any large or chewy pieces of membrane as you work. The oranges should be a easily bite size, about 1/2 inch pieces.
- In a large sauce pan, bring port and sugar to a simmer over medium heat. Simmer for 10 minutes, or until all the sugar has dissolved. Add cranberries and bring to a boil over high heat then lower the heat back to medium and simmer until the cranberries have burst, about 5 minutes. Remove the pan from the heat and let cool for a few minutes. Add the cinnamon and the orange pieces.
- Transfer the cranberry sauce to the refrigerator and chill until the sauce is fully cold and gelled. Can be made 3 days ahead.
Notes
Be sure to pick through the cranberries to pull out any soft berries.
I don't bother to completely remove the membranes from the oranges. I just cut off thick edges as I work and I do remove all the outside membranes since that's easy enough to do as I cut off the peels.
I've tried making this with less sugar but it was way too sour for me so I stick with the 2/3 cup.
To save time you can cut up the oranges while the port and sugar are simmering.
Nutrition
Calories: 125kcal