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.
Servings 15 servings
Calories 46kcal
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