Easy Cherry Port Cranberry Sauce Recipe

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 with the addition of 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. 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).

Easy Cherry Port Cranberry Sauce Recipe

Traditional cranberry sauce is elevated with fresh cranberries, dried cherries, and a bit of port wine, introducing new layers of sweetness, depth, and complexity.

5 from 3 votes

Print Pin Rate

Course: Side Dish

Cuisine: American

Prep Time: 3 minutes minutes

Cook Time: 7 minutes minutes

Resting Time: 5 minutes minutes

Total Time: 15 minutes minutes

Servings: 15 servings

Calories: 46kcal

Author: Alecia Stanley

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Ingredients

• 2 c. fresh Cranberries
• ¾ c. dried sweetened Cherries (unsweetened will produce a more tart result)
• ¾ c. Port Wine (non-alcoholic sub: cranberry or pomegranate juice)
• ⅓ c. Brown Sugar, packed
• 1 tbsp Red Wine Vinegar
• ¼ tsp freshly ground Black Pepper

Instructions

• Bring all ingredients to a boil in a medium saucepan over medium-high heat, stirring until sugar melts.
• Reduce heat to medium-low. Simmer for 5 minutes or until cranberries begin to pop.
• Cool slightly before serving.

Notes

I make this recipe in its entirety days ahead and freeze it. Thaw on the countertop the day-of and then serve cold or gently warm before serving.

It makes a KILLER spread on leftover Turkey sandwiches – add a swipe of herbed cream cheese and some arugula and die in Thanksgiving-Leftover-Heaven.

Nutrition

Serving: 2tbsp | Calories: 46kcal | Carbohydrates: 8.1g | Protein: 0.1g | Sodium: 2mg | Potassium: 41mg | Fiber: 0.3g | Sugar: 6g | Calcium: 7mg

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