December 19th, 2010

Cranberry, Orange and Port Sauce

Cooking this delicious cranberry, orange and port sauce is a wonderful smell experience. The whole house ends up infused with the warming scent of Christmas.

For me it’s not really Christmas unless I make my own cranberry sauce. There is something so very gratifying and satisfying about making my own. It’s much cheaper to buy ready made cranberry sauce but to have the Christmas feel and spirit going I’m sorry to say; I have to make my own. The great people from Suffolk Mud make a delicious version that is just as good as home-made cranberry sauce.

This recipe is simple and very easy to make, there are no tricks and it’s not even that time consuming either; it just needs a bit of love, care and attention. In my case it gives me good reason to buy a bottle of Port, crack open a box of cheese biscuits and get the Stilton out. It’s a great tradition for me to make cranberry sauce whilst indulging in the seasonal Stilton and sipping on a glass of port.

I suppose for what it’s worth if this gets the Christmas spirit going then the cost of making your own is actually…lets say… priceless!

  • 225g fresh cranberries
  • 4 whole cloves
  • 1 whole cinnamon stick
  • 1 onion, peeled and finely diced
  • 50g fresh ginger, peeled and minced
  • 1 clove of garlic, minced
  • 100ml red wine vinegar
  • 100ml Port wine
  • 250g unrefined caster sugar
  • Juice and zest of one orange
  • Salt and freshly cracked black pepper

Peel and finely dice the onion, mince the garlic and fresh ginger and mix it all together.

Place all the ingredients apart from the orange zest into a medium size saucepan and season lightly with salt and freshly cracked black pepper. Over a low heat, bring to the simmer, stirring occasionally. Cook the sauce until a thickened but drip consistency this takes about 20 minutes, add the orange zest, remove from the heat and leave to cool. Don’t forget it will thicken as it cools, so don’t let it get too thick.

Pour the cranberry sauce into a sterilized jar and seal.

Makes roughly 250 - 300ml cranberry sauce

Chef's Tips:

Use the left over cranberry sauce on cold Turkey or Goose sandwiches lathered with cranberry sauce and plenty of watercress. Or stir a spoonful of cranberry sauce into a casserole especially lamb or game, it enriches the flavour. Enjoy!


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13 Comments to “Cranberry, Orange and Port Sauce”

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  1. Christine Charman says:

    This look luscious. I will be doubling up the recipe and giving some away as presents.

  2. Joanna says:

    This receipe looks amazing and I would love to try it. However I am hoping to make 12 jars and was wondering how you would recommend scaling up the recipe. Thanks

  3. Shu says:

    Hi Madalene,
    This looks and sounds delicious! Please could you let me know how long this will keep for once sealed? I was thinking of making ahead to give as part of a homemade hamper for Christmas. Thanks, Shu

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