Cranberry Sauce



2/3 cup sugar

1 cup ruby port wine

1 12-ounce (1 bag) fresh cranberries

4 tablespoons maple syrup

1 teaspoon fresh lemon zest

1/81/4 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon*

1/4 teaspoon ground allspice

1/2 vanilla bean split open or 11/2 teaspoons vanilla extract


Combine all of the ingredients in a saucepan and bring to a boil over medium high heat.

Continue to cook, lowering the heat if it begins to spatter, until the cranberries start to pop, roughly 5 minutes, stirring occasionally.

Press the berries against the side of the pan to help break them down, and continue cooking for another 5 to 10 minutes, until the sauce thickens.

Remove from heat and cool.**

Can be served warm, or stored in the refrigerator until ready for use. If it is too thick, add a little more port wine or water and blend until incorporated.


*If you are using Vietnamese cinnamon use 1/4 teaspoon cinnamon. If you are using true cinnamon (also known as canela) add closer to a half teaspoon.

**If using vanilla extract, add after removing the pan from the heat.

Keywords: Cranberry Sauce, Port Wine Cranberry Sauce