Cranberry Orange Port Sauce Recipes

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CRANBERRY-ORANGE SAUCE



Cranberry-Orange Sauce image

Why open a can when Tyler Florence's Cranberry-Orange Sauce is so easy to make? It's a fresh take on an old classic, from Tyler's Ultimate on Food Network.

Provided by Tyler Florence

Time 25m

Yield 8 to 10 servings

Number Of Ingredients 4

Two 8-ounce packages cranberries, fresh or frozen
1 orange, zest cut into strips and juiced
1/2 cup sugar
1 cinnamon stick

Steps:

  • Put all the ingredients into a saucepan over medium heat and simmer until the cranberries burst and the sauce thickens, about 15 to 20 minutes. Serve at room temperature or cool and refrigerate. Remove the cinnamon stick before serving.

SLOW COOKER CRANBERRY SAUCE WITH PORT AND ORANGE



Slow Cooker Cranberry Sauce With Port and Orange image

This classic, sweet and tangy cranberry sauce tastes complex but is quite easy to make. The slow cooker method saves in-demand stovetop space for other Thanksgiving dishes, and the sauce keeps well in the refrigerator for at least one week.

Provided by Sarah DiGregorio

Categories     sauces and gravies, side dish

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 7

24 ounces fresh or frozen, thawed cranberries (about 5 cups)
1 1/2 cups packed light brown sugar
1/2 cup ruby or tawny port
Finely grated zest of 1 orange
Kosher salt
Slow Cooker Method
Stovetop Method

Steps:

  • Put the cranberries into a 5- to 8-quart slow cooker. Scoop out about 3/4 cup of the berries and finely chop. Set aside. Stir the sugar, port and half the orange zest into the slow cooker. Season with a generous pinch of salt. Cover and cook on high for 1 hour and 30 minutes.
  • Stir the cranberry sauce well and set the lid back on the slow cooker so there is a 1- to 2-inch gap, to allow for evaporation. Cook on high for another 1 1/2 to 2 hours, stirring at least twice, taking care around the edges, until many of the berries have popped and the sauce has thickened and is syrupy. Stir in the reserved chopped cranberries and the remaining orange zest. Spoon the cranberry sauce into a serving bowl, cover, and chill in the refrigerator until ready to serve.
  • Put the cranberries into a medium saucepan. Scoop out about 3/4 cup of the berries and finely chop. Set aside. Add the sugar, port and half the orange zest into the pan, and stir. Season with a generous pinch of salt. Bring the mixture to a simmer over medium heat and cook, stirring often, until many of the berries have popped and the sauce has thickened and is jammy and syrupy, 10 to 15 minutes. Stir in the reserved chopped cranberries and the remaining orange zest. Spoon into a serving bowl, cover, and chill in the refrigerator until ready to serve.

CRANBERRY ORANGE & PORT SAUCE



Cranberry Orange & Port Sauce image

This is a rich and sweet cranberry sauce. Great for the holidays. It is flavored with orange, but has no bitter orange peel, unlike traditional cranberry-orange relish. The port adds substantial complexity to the background.

Provided by - Carla -

Categories     Sauces

Time 30m

Yield 6 serving(s)

Number Of Ingredients 4

12 ounces cranberries, washed and drained
2 oranges, juice and zest of ((1/3 cup fresh orange juice)
3/4 cup sugar
2/3 cup port wine (good quality)

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!

CRANBERRY SAUCE WITH PORT AND ORANGES



Cranberry Sauce with Port and Oranges image

Delicious on a holiday table. I especially like the variation with walnuts and oranges. An inexpensive port works nicely here. Adapted from a recipe in Gourmet.

Provided by Tracy K

Categories     Fruit

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 5

1 (12 ounce) bag cranberries
1 1/2 cups sugar
1 cup tawny port
1 tablespoon freshly grated orange zest
3 tablespoons fresh orange juice

Steps:

  • In a large saucepan combine the cranberries,the sugar, the Port, the zest and the orange juice.
  • Simmer the mixture, stirring occasionally, for 15 or 20 minutes or until the berries burst and the mixture has thickened.
  • Chill.
  • For a chunkier variation, stir in 1 cup orange segments (well-drained) and 1/2 cup chopped walnuts before serving.

CRANBERRY-ORANGE SAUCE



Cranberry-Orange Sauce image

Provided by Tyler Florence

Categories     side-dish

Time 25m

Yield 8 to 10 servings

Number Of Ingredients 4

2 (8-ounce) packages cranberries, fresh or frozen
1 orange, zest cut into strips
1/2 cup sugar
1 cinnamon stick

Steps:

  • Put all the ingredients into a saucepan over medium heat and simmer until the cranberries burst and the sauce thickens, about 15 to 20 minutes. Cool and refrigerate. Remove the cinnamon stick before serving.

CRANBERRY-PORT CONSERVE



Cranberry-Port Conserve image

Categories     Condiment/Spread     Fruit     Nut     Thanksgiving     Low Sodium     Wheat/Gluten-Free     Cranberry     Currant     Orange     Walnut     Port     Fall     Winter     Bon Appétit

Yield 3 Cups

Number Of Ingredients 6

1 12-ounce package fresh or frozen cranberries
3/4 cup sugar
2/3 cup ruby Port
1 medium navel orange, unpeeled, chopped
1/4 cup chopped currants
1/3 cup chopped walnuts

Steps:

  • Combine cranberries, sugar and Port in heavy large saucepan. Bring mixture to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium-low; add chopped orange and simmer until cranberries burst and mixture thickens slightly, about 15 minutes. Mix in dried currants. Cool cranberry conserve completely. Stir in chopped walnuts. (Cranberry conserve can be prepared 3 days ahead. Cover tightly and refrigerate.)

FRESH CRANBERRY-ORANGE SAUCE



Fresh Cranberry-Orange Sauce image

Cranberry sauce is a must-have, classic holiday side dish. Sweet orange and pear are perfect partners to the tart cranberries. The orange marmalade intensifies the citrus flavor, the vanilla adds a subtle aroma, and the star anise will have people asking "what is that?"

Provided by lutzflcat

Time 40m

Yield 8

Number Of Ingredients 10

½ cup orange juice
½ cup cranberry juice
⅓ cup white sugar
1 (12 ounce) package fresh cranberries
1 medium pear - peeled, cored, and diced
2 tablespoons grated orange zest
½ teaspoon vanilla extract
1 star anise
1 pinch salt
2 tablespoons orange marmalade

Steps:

  • Combine orange juice, cranberry juice, and sugar in a saucepan over medium-high heat; bring to a boil. Cook, stirring occasionally, for about 5 minutes.
  • Stir in 1/2 of the cranberries, pear, orange zest, vanilla extract, star anise, and salt, and return to a boil. Reduce heat and simmer for about 5 minutes. Add the remaining cranberries and cook, stirring often, until cranberries start to burst and mixture starts to thicken, about 10 minutes.
  • Remove from heat. Stir in orange marmalade and set aside. Sauce will continue to thicken as it cools. Cover and refrigerate until ready to serve.

Nutrition Facts : Calories 93.6 calories, Carbohydrate 24.1 g, Fat 0.1 g, Fiber 2.8 g, Protein 0.4 g, Sodium 23.8 mg, Sugar 18.3 g

BOOZY FRESH CRANBERRY-ORANGE SAUCE



Boozy Fresh Cranberry-Orange Sauce image

Why buy canned cranberry sauce when you can easily make your own from fresh cranberries, sugar, water, and a little bit of fresh orange? Cointreau®, or another orange-flavored liqueur, gives this sauce an extra flavor boost. It's perfect with ham, chicken, or turkey, whether it's a holiday or not.

Provided by Bibi

Time 30m

Yield 15

Number Of Ingredients 6

2 cups whole fresh cranberries
½ cup white sugar
½ cup water
½ large orange, zested and juiced
⅓ cup orange-flavored liqueur (such as Cointreau®)
⅛ teaspoon salt, or to taste

Steps:

  • Combine cranberries, sugar, water, orange zest, orange juice, orange-flavored liqueur, and salt in a saucepan over medium heat. Stir constantly and bring to a boil. Reduce heat to a simmer and cook, stirring frequently, for about 20 minutes.
  • Remove from heat and allow to cool. Sauce with thicken as it cools, to a soft-preserves stage. Refrigerate until ready to serve.

Nutrition Facts : Calories 54 calories, Carbohydrate 11.5 g, Fiber 0.8 g, Protein 0.1 g, Sodium 20.3 mg, Sugar 9.9 g

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