Cranberry Sauce

Patrick Johnson


There are some in my family that simply will not stray from the congealed canned mess named cranberry "sauce". To each his own. I personally have no use for it. Instead, the flavor and flexibility of this sauce will add flare to your table while not taking much longer to prepare than opening a can.


☆☆☆☆☆ 0 votes

3 Cups
5 Min
5 Min
Stove Top


  • 12 oz
    fresh/frozen cranberries
  • 1/2 c
    port wine
  • 3/4 c
    granulated sugar
  • 2 Tbsp
    onion, smoked (smoking gun is a cool toy)
  • 1 Tbsp
    roasted garlic
  • 1 tsp
    lemon zest (meyer if available)
  • 1 tsp
    orange zest
  • 2
    oranges, juiced
  • 1/2
    lemon, juiced (meyer if available)
  • 1 1/4 tsp
    dry mustard
  • 1/4 tsp
    ground ginger
  • 1/8 tsp
  • 1 pinch
    ground clove
  • 1/4 tsp

How to Make Cranberry Sauce


  1. Rinse cranberries and remove imperfections.
  2. Combine all ingredients in saucepan, cover and bring to boil.
  3. Reduce heat and simmer for 5 minutes.
  4. Crush cranberries with fork or potato masher.
  5. Serve warm or chilled.

Printable Recipe Card

About Cranberry Sauce

Course/Dish: Fruit Sauces
Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy

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