Cranberry Port Sauce Recipes

PORT WINE CRANBERRY SAUCE

Steps:

• In a small saucepan, cook cranberries, sugar and wine over medium heat just until berries begin to pop, 10-12 minutes. Combine cornstarch and water until smooth; stir into cranberry mixture. Bring to a boil; cook and stir until berries pop and sauce is thickened, about 2 minutes. Serve warm or cold. Refrigerate leftovers.

CRANBERRY AND PORT SAUCE RECIPE

Steps:

• Put cranberries, sugar, orange rind and juice into a saucepan, stir over a gentle heat until the sugar dissolves.
• Bring to the boil, then reduce heat and simmer gently for 8-10 mins until cranberries are soft and sauce has thickened slightly.
• Remove the pan from the heat and stir in the port.

INSTANT POT® PORT CRANBERRY SAUCE

Steps:

• Combine cranberries, sugar, port, and salt in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid. Add cinnamon stick and select Saute function; cook until sauce thickens, 5 to 10 minutes. Remove and discard cinnamon stick.
• Blend sauce with an immersion blender for a smoother consistency. Let cool; sauce will continue to thicken naturally.

BROWN SUGAR AND PORT CRANBERRY SAUCE

Steps:

• 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.

CRANBERRY SAUCE WITH PORT AND DRIED FIGS

Steps:

• Combine first 6 ingredients in medium saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat to low and simmer 10 minutes. Discard rosemary. Mix in cranberries and 3/4 cup sugar. Cook over medium heat until liquid is slightly reduced and berries burst, stirring occasionally, about 6 minutes. Cool. Transfer sauce to bowl; chill until cold. (Cranberry sauce can be prepared 1 week ahead. Cover and keep refrigerated.)

CRANBERRY PORT SAUCE

Steps:

• Bring port and cinnamon stick to boil in a saucepan.
• Reduce heat to medium, add dried cranberries and cook 3-5 minutes.
• Add fresh berries, water, sugar.
• Bring back to boil until sugar dissolves, then lower to simmer, cover and cook 15-20 minutes, stirring frequently.
• Discard cinnamon stick and serve at room temperature.

CRANBERRY ORANGE & PORT SAUCE

Steps:

• Place the cranberries and the zest and juice of the oranges in a saucepan.
• Bring to a gentle boil, reduce heat and allow to simmer for 5-10 minutes until soft; stirring occasionally.
• Stir in the sugar and port and cook gently until sauce becomes pulpy.
• Let cool to room temperature, then pour into mold and refrigerate.
• Enjoy!

JELLIED CRANBERRY AND PORT SAUCE

Steps:

• In a large saucepan combine the cranberries, the sugar, the Port, the zest, and the lemon juice, simmer the mixture, stirring occasionally, for 15 to 20 minutes, or until the berries have burst and the mixture has thickened, and let it cool. Spoon the mixture into a lightly oiled 1-quart decorative mold and chill it, covered, for at least 3 hours or overnight. Run a thin knife around the edge of the mold, dip the mold into warm water for 10 seconds, and invert it onto a serving plate.

SIMPLE PORT & CRANBERRY SAUCE

Steps:

• 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.

CRANBERRY SAUCE WITH PORT & STAR ANISE

Steps:

• Tip the cranberries into a saucepan, grate in the orange zest then squeeze in the juice. Add the redcurrant jelly, port and star anise and slowly bring to the simmer.
• Cook gently over a low heat for about 15 minutes, stirring occasionally, until all the cranberries have burst and the sauce thickens and looks glossy. You want to end up with a saucy texture rather than a jammy one - you will find fresh cranberries thicken the sauce more readily whereas the frozen cranberries will take a little longer.
• Stir in the sugar and taste. Chef Tony Tobin likes the sauce to have enough tartness to make you suck in your cheeks, but add more sugar if you prefer. Cool and then fish out the star anise. The sauce will keep in the fridge in a covered container for 1 week or for 2 months in the freezer.
• To serve, take out of the fridge an hour or so before the meal so that it returns to room temperature, then spoon into a serving dish.