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, combine the cranberries, sugar and wine or grape juice. Cook over medium heat for 10-12 minutes or just until the berries begin to pop. Combine cornstarch and water until smooth; stir into cranberry mixture.
- Bring to a boil; cook and stir for 2 minutes or until the berries pop and sauce is thickened. 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
Reviews for Port Wine Cranberry Sauce
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Nov. 29, 2011
"This is surprisingly flavorful with such a few ingredients.~ Theresa"