Simple port & cranberry sauce

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.

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!

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

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.

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

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.......

this was perfect, all family were asking for recipe!

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.

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.

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