Cookin' Canuck - Boozy Cranberry Sauce Recipe w/ Port Wine & Cloves (2024)

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Cookin' Canuck - Boozy Cranberry Sauce Recipe w/ Port Wine & Cloves (1)

This fresh cranberry sauce, with port wine and cloves, adds a grown-up touch to your Thanksgiving feast.

Let the Thanksgiving planning begin! Last week I kicked off the holiday cooking with Mashed Sweet Potatoes with Blue Cheese Breadcrumbs. But as we all know, the sweet potatoes are just the tip of the iceberg. There's the roasted turkey (and how to carve it), the gravy, the mashed potatoes, the green beans, the stuffing and the pumpkin cheesecake. And none of this is complete without a fantastic fresh cranberry sauce.

Cookin' Canuck - Boozy Cranberry Sauce Recipe w/ Port Wine & Cloves (2)

If I'm making a cranberry sauce for the whole family, then will be on the menu. The kids eat it by the spoonful...no kidding. However, if I also want a side of something boozy, then this recipe fits the bill. The fresh cranberries are simmered in port wine and cloves, and slightly sweetened with brown sugar.

Boozy sauce = happy turkey.

The recipe:
In a medium saucepan, combine the port wine, water and cloves. Set the saucepan over medium-high heat and bring the mixture to a boil.

Reduce the heat to medium, and simmer for 5 minutes. Remove the cloves and discard them.

Cookin' Canuck - Boozy Cranberry Sauce Recipe w/ Port Wine & Cloves (3)

Stir in the cranberries and brown sugar, and bring to a boil over medium-high heat.

Reduce the heat to medium and simmer for 12-15 minutes, or until the cranberries pop, stirring frequently. Transfer to a bowl and cool completely.

Refrigerate, covered, until ready to serve.

Cookin' Canuck - Boozy Cranberry Sauce Recipe w/ Port Wine & Cloves (4)

Printable Recipe

Cookin' Canuck - Boozy Cranberry Sauce Recipe w/ Port Wine & Cloves (5)

Cranberry Sauce Recipe with Port Wine & Cloves

This fresh cranberry sauce, with port wine and cloves, adds a grown-up touch to your Thanksgiving feast.

4.78 from 9 votes

Print Pin Rate

Course: Side Dishes

Cuisine: American

Keyword: Gluten Free, Holdiay Recipes

Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 25 minutes minutes

Servings: 16 Servings (2 Cups Total)

Calories: 54kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

  • ¾ cup port wine
  • ½ cup water
  • 12 whole cloves
  • 12 ounces fresh cranberries
  • ½ cup packed brown sugar

Instructions

  • In a medium saucepan, combine the port wine, water and cloves. Set the saucepan over medium-high heat and bring the mixture to a boil.

  • Reduce the heat to medium, and simmer for 5 minutes. Remove the cloves and discard them.

  • Stir in the cranberries and brown sugar, and bring to a boil over medium-high heat.

  • Reduce the heat to medium and simmer for 12-15 minutes, or until the cranberries pop, stirring frequently. Transfer to a bowl and cool completely.

  • Refrigerate, covered, until ready to serve.

Notes

Make-ahead: Transfer the cranberry sauce to a freezer-proof container, and freeze for up to 3 months.

Nutrition

Serving: 2Tablespoons | Calories: 54kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 38mg | Fiber: 1g | Sugar: 8g | Vitamin A: 15IU | Vitamin C: 2.8mg | Calcium: 9mg | Iron: 0.1mg

Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

Other recipes with fresh cranberries:

Turkey Cranberry Wrap Sandwich
Glazed Cranberry Quick Bread with Crystallized Ginger

Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.

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  • Cauliflower Mashed Potatoes

Reader Interactions

Comments

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  1. Sophia

    Cookin' Canuck - Boozy Cranberry Sauce Recipe w/ Port Wine & Cloves (11)
    Coming from a non Turkey non cranberry summer in the sun country (NZ) to Ireland I just love your boozy cranberry sauce and am making a double recipe for the third year in a row! As plenty of it is destined for pre Christmas presents!
    Cranberry sauce is always the best part of the Christmas meal for me!
    I have added a stick of cinnamon and 2star of nice to the mix and this year a squeeze of lime juice!
    Thank you for your lovely recipe! Wishing you an enjoyable Christmas

    Reply

  2. Lianne

    Cookin' Canuck - Boozy Cranberry Sauce Recipe w/ Port Wine & Cloves (12)
    YUM! Just made this (it's not even cool yet) and it's delicious. I couldn't find white port, so I used ruby which gives it a gorgeous purple color. The port and brown sugar add wonderful depth of flavor. I may top it with a little orange zest for serving. Thanks for the recipe!!

    Reply

  3. Sarah

    Hi~ found you on Pinterest and am making this for Thanksgiving...it looks delicious! On the recipe card it says "Cranberry sauce with port wine and cinnamon"-- am I missing some ingredient (I don't see cinnamon on the list) or is it just a typo and is meant to say "cloves"?

    Reply

    • Dara (Cookin' Canuck)

      Ack! Thank you for bringing that to my attention. It should read "cloves", not cinnamon. I hope you enjoy it!

      Reply

  4. foodwanderings

    Ooh Miss Dara this boozy cranberry sauce would definitely jazz up the holiday. I might give it a try next week for a change! 🙂

    Reply

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Cookin' Canuck - Boozy Cranberry Sauce Recipe w/ Port Wine & Cloves (2024)

FAQs

How to serve cranberry sauce from a can? ›

Plating a Can of Jellied Cranberry Sauce

The traditional way of serving jellied cranberry sauce is sliced into rounds. With the column set on its side, slice into ¼-inch thick rounds and then arrange the slices on a serving platter. Serve the slices plain, garnished as desired, or read on for easy upgrades.

How do you spice up ocean spray cranberry sauce? ›

Spike cranberry sauce with citrus

As it turns out, tart citrus and tart cranberries are best pals, and adding some citrus to your canned cranberry sauce is an easy way to upgrade it.

What thickens cranberry sauce? ›

Jelling. Homemade cranberry sauce is meant to thicken, or “jell,” while cooking. If it stays soupy, that could mean a couple of things. One possibility is that you may not have used enough sugar: Sugar helps the sauce firm up, so be sure to use the full amount called for in a recipe.

What is the difference between cranberry sauce and jellied cranberry sauce? ›

Cranberry sauce can be served either as a gooey liquid or as a solid jelly. The jellied version is solid enough to retain the shape of the container in which it's placed whereas the sauce version is much more fluid.

Why won t my cranberry sauce gel? ›

Why won't my cranberry sauce gel? Boiling is critical to release pectin, the key gelling ingredient, from the cranberry. You must cook the sauce for at least 10 minutes at a full boil for the pectin to react with the sugar and create the proper gelled texture.

What is the best way to serve jellied cranberry sauce? ›

The traditional way to serve canned cranberry sauce is to slice the cylinder into rounds and arrange them on a platter.

How long is jellied cranberry sauce good for after the expiration date? ›

As long as an unopened can of cranberry sauce is stored in a consistently cool pantry, it'll keep and taste good for at least a year beyond the date stamped on the can. (That date is the manufacturer's estimate of how long the cranberry sauce will remain at peak quality and is not a safety-related expiration date.)

Is canned jellied cranberry sauce good for you? ›

Health Benefits

Cranberries are also rich in vitamin C and fiber, as well as the metabolism-boosting mineral manganese. And yes, you reap all these benefits whether the cranberry sauce on your holiday table is homemade or canned, jellied or whole-berry.

How long does Ocean Spray jellied cranberry sauce last? ›

Prior to opening, cranberry sauce can be stored at room temperature or in the refrigerator if you prefer it chilled. After opening, remove from the can and store tightly covered in the refrigerator for up to two weeks.

What can I add to cranberry juice to make it taste better? ›

I sweetened my juice with honey which adds a sweet floral touch to the beverage. I also use a couple of freshly squeezed oranges which gives the juice a nice hint of citrus flavor. I'm sure apple juice or apple cider would work well too.

How do you make Ocean Spray cranberry juice taste better? ›

Originally Answered: How can I make cranberry juice taste better? Personally, I recommend doing what Ocean Spray does, and mixing in other juices. Grape and apple seem to work well. For a little kick, add Sprite or Sierra Mist instead.

What takes the bitterness out of cranberry sauce? ›

"Resist adding granulated sugar—you won't get the full effect unless you reheat the sauce and the sugar dissolves," writes Kelsey Kloss. "Instead, start by stirring in one tablespoon maple syrup and one teaspoon of a sweet drink like apple juice, orange juice, or fruity white or red wine. Add more to taste.

How to improve cranberry sauce? ›

Canned cranberry sauce is delicious on its own, but there are ways you can dress it up for any meal. Adding fruits like oranges or berries brings different flavors and acidity to the sauce. Folding in crushed nuts at the end adds texture variety.

Can you cook cranberry sauce too long? ›

If your cranberry sauce is too thick, it's most likely overcooked. When you cook cranberries (or any berries), they burst, releasing pectin—a natural thickener. The key to a perfect consistency is to allow some but not all of the cranberries to split open—something you'll achieve with less time on the stove.

How do you fix bland cranberry sauce? ›

Maple syrup, brown sugar and even honey can make your cranberry sauce more dynamic. And don't forget the spices! Cinnamon sticks, whole cloves, citrus zest and star anise all work well with cranberries and can be added while the sauce cooks to infuse your sauce with flavor.

What can I mix with cranberry juice to make it taste better? ›

I sweetened my juice with honey which adds a sweet floral touch to the beverage. I also use a couple of freshly squeezed oranges which gives the juice a nice hint of citrus flavor. I'm sure apple juice or apple cider would work well too. I think moving forward I'm going to call this drink cranade (like lemonade…).

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