The original recipe for this easy Cherry Port Cranberry Sauce appeared in Cooking Light years ago. It has since disappeared from the internet, prompting me to publish my take on it here. It has been our favorite cranberry sauce for years!

Easy Cherry Port Cranberry Sauce Recipe

This cranberry sauce recipe is super easy, can be done ahead of time, and elevates the flavor of the traditional dish with dried cherries and port wine. It is my favorite because of the balance of flavors which go so well with our herb roasted turkey, especially when slathered on leftover sandwiches! We make an herbed cream cheese spread to also put on said sandwiches, which are reminiscent of the old Panera Turkey Flatbreads. When combined, it is almost better than Thanksgiving Day dinner itself! Almost.

Make Ahead to Keep it Easy

In my effort to thoroughly enjoy the holiday while also providing a killer meal, I do as much planning and preparing of our Thanksgiving Day feast ahead of time. In fact, I make most of our meal items, in part or in whole, ahead of time. This easy cranberry sauce is one such item. I make it in its entirety up to a week or two in advance, allow it to cool completely, then toss it in a zip-lock bag and put it in the freezer. The day of, I set it out on the counter to thaw. Then just slightly warm it on the stove just before serving. Though it is delicious served cold, too! If you’re like our family, you may want to double the recipe, so there are plenty of leftovers for those Friday sandwiches.

Adding Cherries & Port to Homemade Cranberry Sauce

Adding dried cherries and port wine to traditional fresh cranberry sauce enhances its flavor profile. In short, it introduces new layers of sweetness, depth, and complexity. The dried cherries complement the tartness of the cranberries, introducing different types of sweetness. Overall, it creates a more balanced flavor. Additionally, port wine is known for its rich, fruity, and slightly spicy flavor. Adding it to cranberry sauce brings further depth and complexity, enhancing the overall taste. Of course, you can cut down on the sweetness by using unsweetened cherries. Likewise, make an alcohol-free version by substituting the port wine for cranberry or pomegranate juice.

Recipe inspired by “Cherry-Port Cranberry Sauce” recipe that first appeared in the November 2014 edition of Cooking Light (p. 179).