Best 7 Cranberry Sauce With Port And Oranges Recipes

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Succulent cranberries, complemented by the ruby-red richness of port and the vibrant aroma of oranges, create a vibrant condiment that will transform your holiday table. This delectable sauce, with its perfect balance of tartness and sweetness, is a culinary delight that will surely impress your family and friends. So, embark on this culinary journey as we guide you through the steps of crafting this exceptional homemade cranberry sauce.

Let's cook with our recipes!

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 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.

ORANGE CRANBERRY SAUCE



Orange Cranberry Sauce image

Cranberries are one of the few fruits native to the northeastern United States, growing wild in bogs and swamps. Cranberries have become a staple at holiday meals, especially Thanksgiving. This is my kicked-up version of cranberry sauce. Recipes by Emeril Lagasse, from "Farm to Fork," HarperStudio, New York, 2010, courtesy Martha Stewart Living Omnimedia, Inc.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Yield 2 cups

Number Of Ingredients 7

1 bag (12 ounces) cranberries
Grated zest and juice of 2 oranges
1/4 cup ruby port
3/4 cup sugar, or more to taste
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1 cup toasted pecans or walnuts

Steps:

  • Combine the cranberries, orange zest and juice, port, sugar, cinnamon, and cardamom in a small saucepan, and bring to a boil. Reduce the heat to a simmer and cook, stirring occasionally, until the cranberries are tender and the sauce has thickened, about 10 minutes.
  • Taste, and add more sugar if desired. Stir in the nuts and set aside to cool. Serve at room temperature. (The sauce can be made up to 3 days in advance and stored in an airtight container 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

This is a quick and easy cranberry sauce recipe that will please the entire family. You will never buy canned cranberry sauce again! Prepare up to two days ahead and keep in the refrigerator.

Provided by itsvince

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Cranberry Sauce Recipes

Time 1h25m

Yield 12

Number Of Ingredients 4

2 (12 ounce) packages cranberries
¾ cup brown sugar
1 orange, zested and juiced
1 cinnamon stick, broken in half

Steps:

  • Mix cranberries, brown sugar, orange zest, orange juice, and cinnamon sticks together in a saucepan; bring to a boil. Reduce heat and simmer until cranberries pop and sauce is thickened, about 15 minutes.
  • Transfer sauce to a bowl and refrigerate until chilled, at least 1 hour. Remove cinnamon stick from sauce and serve at room temperature.

Nutrition Facts : Calories 60.9 calories, Carbohydrate 15.9 g, Fat 0.1 g, Fiber 2.7 g, Protein 0.2 g, Sodium 3.7 mg, Sugar 11.1 g

BROWN SUGAR AND PORT CRANBERRY SAUCE



Brown Sugar and Port Cranberry Sauce image

An easy and slightly different cranberry sauce recipe. Great with turkey or with Brie and crackers!

Provided by Menwith Hill'er Back Home !!

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Cranberry Sauce Recipes

Time 8h25m

Yield 8

Number Of Ingredients 4

1 (12 ounce) bag fresh cranberries
¾ cup packed dark brown sugar
1 large orange, juiced and zested
9 tablespoons port wine

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.

Nutrition Facts : Calories 122.3 calories, Carbohydrate 28.5 g, Fat 0.1 g, Fiber 2.5 g, Protein 0.4 g, Sodium 7.4 mg, Sugar 24 g

Tips for Making the Best Cranberry Sauce with Port and Oranges:

  • Use fresh cranberries for the best flavor and texture.
  • Port wine adds a rich, fruity flavor to the sauce. You can use any type of port, but a ruby port is a good choice.
  • Oranges add a bright, citrusy flavor to the sauce. Use fresh oranges for the best flavor.
  • Use a combination of sugar and honey to sweeten the sauce. This will help to balance out the tartness of the cranberries.
  • Cook the sauce over medium heat until it has thickened. This will take about 20 minutes.
  • Let the sauce cool slightly before serving. This will allow the flavors to meld together.
  • Serve the sauce with roasted turkey, chicken, or pork.

Conclusion:

Cranberry sauce with port and oranges is a delicious and versatile sauce that can be enjoyed with a variety of dishes. It is easy to make and can be tailored to your own taste. Whether you like it tart, sweet, or somewhere in between, this sauce is sure to please everyone at your table.

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