Cranberry Sauce




  1. Combine all of the ingredients in a saucepan and bring to a boil over medium high heat.
  2. Continue to cook, lowering the heat if it’s spattering, until the cranberries start to pop, roughly 5 minutes, stirring occasionally.
  3. 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.
  4. Remove from heat and cool.**
  5. 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 in.


*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