Cinnamon Port Cranberry Sauce



I have to make this brief as I am working on my Thanksgiving dinner (this is MY holiday in the family) and I will share details of the meal in my post feast/food coma state.  However I would be remiss if I didn’t post at least ONE of my favorite recipes pre-game day. I have been making this for years, it is a huge hit every year, even loved by those who say they don’t like cranberries!  It is currently simmering on my stove top right now and smells amazing. A spicy fall-type smell.  Yum! I make this 2 days ahead of time to make life a little easier on T-day.

Just so you know this ain’t your mama’s cranberry sauce.  Although, if it is…I want to eat at your house sometime!


You need, Fresh Cranberries, Dried Cranberries, Cinnamon Sticks, Sugar, Water and Port Wine.

First up, pour about a cup of port into your pot, and add 2 – 3 cinnamon sticks broken in half.  Bring to a boil, then turn the heat down and let it simmer for a few minutes.  (This smells divine!)  Then add about a cup of dried cranberries and let simmer another 3 – 5 minutes until they are all softened.


Next up, add the fresh cranberries, I usually do about 2 cups of fresh, or a 12oz bag. Add about 1/4 cup of sugar and a cup of water.  Bring the heat back up to a boil, stirring while the sugar dissolves.  The fresh cranberries may start “popping” at this point, this is good.  Turn the heat back down to simmer and cover, occasionally checking and stirring until all of the whole cranberries are collapsed.  This takes 20 – 30 minutes.


Voila! That’s it folks.  I usually let mine simmer on the stove for another 15 minutes, then let cool.  Put it in one of my Le Creuset ceramic covered dishes, and put it in the fridge until turkey time.  Just bring it to room temp before serving so let it sit out a few hours on T-day.  (Just don’t forget to take out the cinnamon sticks before serving.)

Couldn’t be easier.  Couldn’t be tastier. ENJOY!

Nom Nom

(and Gobble Gobble)

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  1. says

    You had me at port! We make an au jus sauce for a prime rib at Christmas that uses 2 bottles of cabernet and about 1/2 bottle of port. It’s divine! I am going to try this this year! Saying hi from CCN!