Ruby Cranberry Sauce with Orange and Port Recipe
Introduction
This ruby cranberry sauce is a vibrant and tangy accompaniment perfect for holiday meals or any time you want a bright, fruity touch. Made with fresh cranberries, orange, and a splash of ruby port, it’s easy to prepare and wonderfully flavorful.
Ingredients
- 100g light soft brown sugar
- 1 large orange, zested and juiced
- 250g pack cranberries (fresh or frozen)
- 1 tbsp ruby port
Instructions
- Step 1: Tip all the ingredients into a saucepan.
- Step 2: Bring to a simmer and cook for 5 minutes, or a little longer if using frozen cranberries, until the berries have softened and the sauce has thickened.
- Step 3: Allow the sauce to cool, then chill in the refrigerator for up to four days or freeze for up to two months.
- Step 4: Serve the sauce at room temperature alongside your favorite dishes.
Tips & Variations
- For added warmth, stir in a pinch of cinnamon or nutmeg while cooking.
- Substitute the ruby port with another sweet red wine or orange juice for a non-alcoholic version.
- If you prefer a smoother sauce, pulse it briefly in a blender once cooled.
Storage
Store the cranberry sauce in an airtight container in the refrigerator for up to four days. For longer storage, freeze it for up to two months and thaw overnight in the refrigerator before serving. Reheat gently if desired, but serving at room temperature brings out the best flavor and texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen cranberries for this sauce?
Yes, frozen cranberries work well. Just simmer the sauce a little longer until the berries soften and the sauce thickens.
Is the ruby port necessary?
While the ruby port adds depth and sweetness, you can substitute it with sweet red wine, orange juice, or simply omit it for a non-alcoholic sauce.
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Ruby Cranberry Sauce with Orange and Port Recipe
- Total Time: 10–13 minutes
- Yield: Approximately 300ml of cranberry sauce 1x
- Diet: Vegetarian
Description
A vibrant and tangy Ruby Cranberry Sauce made with fresh cranberries, sweetened light soft brown sugar, and enhanced with fresh orange zest and juice along with a splash of ruby port, delivering a perfect balance of sweet and tart flavors. This easy-to-make sauce is ideal for holiday meals and pairs beautifully with roasted meats or as a condiment.
Ingredients
Ingredients
- 100g light soft brown sugar
- 1 large orange, zested and juiced
- 250g pack cranberries (fresh or frozen)
- 1 tbsp ruby port
Instructions
- Prepare Ingredients: Zest and juice one large orange. Measure 100g of light soft brown sugar and 250g of cranberries (fresh or frozen). Have 1 tablespoon of ruby port ready.
- Combine Ingredients: Tip all the ingredients into a saucepan—brown sugar, orange zest and juice, cranberries, and ruby port.
- Simmer the Sauce: Place the saucepan on medium heat and bring the mixture to a gentle simmer. Cook for 5 minutes, stirring occasionally, until the cranberries begin to burst and the sauce thickens. If using frozen berries, simmer a little longer until fully cooked.
- Cool and Chill: Remove the saucepan from heat and allow the cranberry sauce to cool to room temperature. Once cooled, transfer to a container and chill in the refrigerator for up to four days.
- Serve or Store: Serve the cranberry sauce at room temperature alongside your favorite dishes. Alternatively, freeze the sauce for up to two months for longer storage.
Notes
- Use fresh or frozen cranberries interchangeably; frozen may require slightly longer cooking time.
- The sauce can be served cold or at room temperature, depending on preference.
- For a boozy twist, add a little more ruby port to taste after cooking.
- Freeze in airtight containers or freezer bags to maintain freshness for up to 2 months.
- Stir occasionally while simmering to prevent sticking or burning.
- Prep Time: 5 minutes
- Cook Time: 5–8 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: British
Keywords: cranberry sauce, ruby port, orange zest, holiday sauce, condiment, stovetop cranberry sauce, easy cranberry recipe, Christmas sauce
