Port Cranberry Sauce

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5 from 2 votes

Serve this warm with pork roast or roasted poultry.

Prep Time10

Cook Time20

Total Time30

Course: Condiments

Cuisine: American

Servings: servings

Calories: 144kcal

Author: Carolyn Hetke

Ingredients

1 ½ Tbsps butter
1 cup yellow onion finely diced
2 cloves garlic minced
1 teaspoon dried rosemary or 2 tsps fresh, minced
2 ½ tsps dried thyme or 5 Tsps fresh, minced
1 cup chicken broth
⅔ cup orange juice
1 cup cranberries whole fresh or frozen
½ cup sugar
¼ cup Tawny Port
2 tsps corn starch
½ teaspoon salt
½ tsp ground pepper

Instructions

Melt butter in a skillet over medium high heat.
Sauté onions about 8 minutes until translucent. Add garlic, rosemary and thyme and cook 1 minute further.
Add broth and orange juice and boil until liquid is reduced to about ¾ of a cup. This may take 5-8 minutes.
Strain sauce into a saucepan. (Reserve solids - if you are making stuffing you can add them to the dressing. See Recipe Note below.)
Add cranberries and sugar and boil until berries pop - about 5 minutes.
Mix port and cornstarch in a jar and shake well to blend. Add mixture to the sauce and boil a few minutes until sauce thickens. Add salt and pepper and stir well. (Sauce can be made a day ahead of time.)
Serve warm.

Notes

Recipe Note 1: I served this Port Cranberry Sauce with Stuffed Pork Loin Roast. If you are making a stuffing as part of your meal you can save the solids from the cranberry sauce to add onion and spice to your dressing.

Nutrition