Refresh
    Cranberry and Port Sauce

    The Cranberry Sauce is a Christmas Classic. In this version it is Rustic but also is fortified by the addition of Port which gives it a Merry Character. The Juice of a couple of Oranges balances the sweetness which is brought by the Port. It gives to that Sauce a little but gentle acidity.

    It is pretty simple.

    Putting it all Together
    Cranberry and Port Sauce
    Timing
    • Preptime: 10 minutes to 15 minutes, mainly measuring.
    • Cooktime: 10 minutes to 15 minutes, simmering.
    • Servings: 4 to 8
    Ingredients

    Cranberry Sauce Ingredients.jpg

    Some of the ingredients of the Cranberry Sauce.

    750 g of Cranberries.

    300 g of Sugar (Demerara).

    2 Oranges: 1 and a half juice from the Oranges and the zest of one.

    1 Star Anise. 

    1 Cinnamon Stick.

    2 Cloves.

    A pinch of shredded and peeled Ginger.

    Optional a pinch of ground Nutmeg.

    100 ml of Port give or take.

     

    Steps

    1. The Cranberries and the Sugar come first. You do not want the Sugar to caramelise nor the Cranberries to burn. Both will make your Sauce during a gentle simmer. 

    2. Add the Juice of an Orange and half of another. Keep simmering on a low heat.

    3. Add the Spices, Star Anis, Cloves, Cinnamon, Nutmeg to infuse your Sauce with Festive flavours.

    4. Grate the zest of an Orange and put it within the Sauce.

    5. Add the Port, and stir. Reduce down the Sauce but not so much so that the Cranberries are gone to a smooth oblivion. A tender texture, but a texture with a tiny bite is what you are looking for.

    6. When the consistency is right for your palate you can either serve the Cranberry Sauce or keep it in a fridge to serve later.

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