Simple port & cranberry sauce

Simple port & cranberry sauce

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(15 ratings)

Prep: 5 mins Cook: 10 mins


Serves 8 - 10
The big occasion just wouldn't be the same without a colourful cranberry sauce on the side.

Nutrition and extra info

  • Freezable
  • Easily halved

Nutrition: per serving

  • kcal151
  • fat0g
  • saturates0g
  • carbs29g
  • sugars30g
  • fibre2g
  • protein0g
  • salt0.02g
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  • 300ml port
  • 175g light muscovado sugar
  • 2 x 250g/9oz packs fresh or frozen cranberries


    A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…


  1. Tip the port and sugar into a pan and bring to the boil. Add the cranberries, then cook for 5 mins for frozen and 8-10 mins for fresh until tender, but holding their shape. The sauce will thicken as it cools. Will keep in the fridge for 1 week or freeze for up to 6 weeks. Thaw for 2 hrs or overnight before serving.

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Comments (17)

praslin1's picture

Just made this, so simple and delicious. After cooking I crushed the berries for less "lumpy" sauce as I have family members who are averse to lumps. Hope it lasts until Christmas Day!

triciamiles's picture

just made it to put in the freezer for xmas. I didn't want to open a new bottle of port so i used a couple miniatures that i had and topped it up with some fresh orange juice. seems fine

tiramisuqueen's picture

This sauce is cracking with any roasted poultry or game... but I would suggest one small adjustment: use slightly less port, about 250ml instead of 300ml. The result is that the sauce has a slightly firmer set, which is good when you want a good blend of berries & 'jelly' in a spoonful!
Sorry to be pernickety!? :)
Also, I add a 1/2 tsp of ground allspice to the sauce as it cooks, seems to complement the other flavours.

denisewright11's picture

Simple, Easy and made the kitchen smell lovely and Christmassy - used a really good Port and only had Dark Muscovado but it still looked and tasted great .... Happy New Years everyone xxx

cathyhoughton's picture

just made this sauce for an early family get together, it is delicious, I never eat bought sauce as i don't like the taste, but this will be on my plate on Sunday.......

wildflower196's picture

this was perfect, all family were asking for recipe!

vgroom's picture

I've just made this ready for tomorrow and its lovely. I used whatever sugar I needed to use up (a combination of dark brown soft sugar, golden caster and light brown soft). Its worked out perfectly, not too sweet and just the right amount of tanginess.

surreygem's picture

Nice and simple to make but way too sweet. I like a to retain some tang from the cranberries so will try it again with half the sugar.

ecojoe's picture

Would this work with dark brown soft sugar i've got loads!!!

izabelas's picture

The sauce was just simply pesrfect with the turkey.

rockwater's picture

Really good and easy to make. Used 200 ml of Porto as I wanted a thicker sauce and it worked very well. Also added a bay leaf that gives it a wonderful flavor aroma.

sandra51's picture

Lovely, so easy and great sounds as the little cranberries burst their skins whilst cooking :o)

izabelas's picture

Fantanstic flavours and so easy to make.

rockonqqq's picture

I made this recipie last year and this and put it in the freezer to have ready for Christmas day.It is lovely .I have made a double quantity this year so i have enough to have with cold meats and pickles.

sheepcat's picture

Perfect when made as instructed with all the Port!

So easy and a wonderful flavour and texture, the easiest and best sauce I have made.

kev1406's picture

Very tasty - excellent with turkey

christopher_nunn's picture

I used demerara sugar and half the port (too good a vintage to use it all!) and made up the rest with orange juice and water. Lovely flavour and colour but it did not thicken as much as I would have hoped. Will use less liquid next time.

In the freezer to use on Christmas Day!

Questions (2)

Bambilovatt's picture

If I sealed the sauce in sterilised jars for presents how long would it last?

goodfoodteam's picture

This should last for 6 months in a cool dark place.

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