This crimson-colored sauce has just the right amount of tartness to complement poultry, pork and game. —Ellie Martin Cliffe, Senior Editor, Taste of Home
- 1 package (12 ounces) fresh or frozen cranberries
- 1-1/4 cups sugar
- 1/4 cup port wine or grape juice
- 2 teaspoons cornstarch
- 2 tablespoons cold water
- In a small saucepan, cook cranberries, sugar and wine over medium heat just until berries begin to pop, 10-12 minutes. Combine cornstarch and water until smooth; stir into cranberry mixture. Bring to a boil; cook and stir until berries pop and sauce is thickened, about 2 minutes. Serve warm or cold. Refrigerate leftovers. Yield: 2 cups.
Originally published as Port Wine Cranberry Sauce in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p126
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Reviewed Nov. 29, 2011
"This is surprisingly flavorful with such a few ingredients.~ Theresa"