Simple port & cranberry sauce

Simple port & cranberry sauce

  • 1
  • 2
  • 3
  • 4
  • 5
(19 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
24th Dec, 2016
Simplest of all recipes! I used golden caster and good port (ssshhhh - don't tell anyone) because that was what was in the house. It's going to be delicious tomorrow.
18th Dec, 2013
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!
11th Dec, 2012
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
28th Nov, 2012
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.
23rd Dec, 2011
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
10th Nov, 2011
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.......
20th Jan, 2011
this was perfect, all family were asking for recipe!
24th Dec, 2010
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.
24th Dec, 2010
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.
19th Dec, 2010
Would this work with dark brown soft sugar i've got loads!!!


7th Dec, 2015
If I sealed the sauce in sterilised jars for presents how long would it last?
goodfoodteam's picture
14th Dec, 2015
This should last for 6 months in a cool dark place.
25th Dec, 2018
Excellent! But as others have said - slightly less Port will give a thicker sauce on cooling - I added some orange zest (about 1/3 of a tennis ball sized orange) for a bit more depth. Definately a ‘saved-fave’ for my Xmas recipe folder!
Want to receive regular food and recipe web notifications from us?