Who says cranberry sauce is just for the holidays? Around here, we love it on turkey sandwiches, so we roast turkey breast all year ’round, just for the sauce! When I saw that the Foodie Stuntman was getting all saucy this week (for #SundaySupper), I knew I wanted to bring this cranberry sauce–instead of water, the cranberries are simmered in ruby port. I know, right? Sometimes all it takes is swapping out one ingredient to go from delicious to brilliant. This is one of those times.
Now when it comes to the holidays, I’ve always been in charge of the cranberry sauce, so I’ve tried many a variation over the years. Even though the basic recipe of cranberries, water, and sugar tastes like perfection to me, I can never shake that urge to tinker. And so began the parade of experiments. Cook the cranberries in orange juice? Ouch, too sour. Add a little vanilla? Wayyyy too sweet. The list goes on, yet the plain sauce edged the others out every time. Then, several years ago, a friend presented a cranberry sauce that was slightly richer in color. And the flavor? Wow! What had she done?! It was simple. She had taken the basic recipe and replaced the water with ruby port. What a difference a little wine makes.
And that’s how this version came to be. A simple story to match a simple recipe. If you haven’t yet tried making your own cranberry sauce, you need to put the can down now. Seriously, it’s so easy, there’s no reason not to make it from scratch (and everyone will be totally impressed). If you’d rather start with a basic version first, simply use water instead of the ruby port. Everything else is the same. And now you’ll be able to throw together a yummy turkey-cranberry sandwich any time of the year!
Grab a medium-sized pan, add the cranberries, wine, sugar, and a dash of salt. Bring this to a boil, then reduce the heat and simmer about 20 minutes, or until it’s syrupy. Let it cool, then serve. That’s it!
Look at that beautiful color.
Pile up some turkey on a sandwich and top with this luscious cranberry sauce.
Here’s the printer friendly version:
- 1 cup ruby port*
- 1 cup sugar
- 1 12-oz. bag fresh cranberries
- Dash of salt
- Over medium-high heat, combine port, sugar, and cranberries in a medium sized saucepan. Bring this to a boil, stirring occasionally.
- Lower heat and cook until liquid reduces and becomes syrupy, about 20 minutes.
- Cool to room temperature before serving.
Let’s see what everyone else has cooked up!
- Port Wine and Fig Sauce from A Kitchen Hoor’s Adventures
- Jalepeno Cranberry Sauce from Hot Momma’s Kitchen Chaos
- Homemade Steak Sauce from Juanita’s Cocina
- Tomato Kasundi from What Smells So Good?
- Homemade Tartar Sauce from The Foodie Army Wife
- Creamy Dairyfree Mushroom Sauce from The Not So Cheesy Kitchen
- Homemade Teriyaki Sauce from Curious Cuisiniere
- Red Wine Sauce | Molho de Vinho Tinto from Family Foodie
- Guava BBQ Sauce from Basic N Delicious
Pasta Sauces and Pastas with Sauce
- Chardonnay Seafood Sauce (with Linguine) from Country Girl in the Village
- Italian-Style Tomato Sauce from Hezzi-D’s Books and Cooks
- Homemade Guiltless Alfredo Sauce from Momma’s Meals
- Sicilian Marinara Sauce from Growing Up Gabel
- Basil Pesto from Take A Bite Out of Boca
- Angel Hair Pasta with Neapolitan Sauce from Cookin’ Mimi
- Roasted Vegetable Pasta Sauce from Peanut Butter and Peppers
- Lentil Marinara Pasta Sauce from Alida’s Kitchen
- Lamb Ragout from Maroc Mama
- Black Walnut Kale Pesto with Zucchini Spaghetti from Sue’s Nutrition Buzz
- Amatriciana Sauce from The Weekend Gourmet
EntreÃ©s with Sauces
- Chicken Tikka Masala from I Run For Wine
- Pork Tenderloin with Plum Sauce from That Skinny Chick Can Bake
- Garlic Mushrooms In Red Wine Sauce from Kudos Kitchen By Renee
- Jack Daniel’s Honey Barbecue Baked Wings from Chocolate Moosey
- Salmon with Homemade Caper Onion Mayonnaise from Food Lust People Love
- Chicken with Mushroom Demi-Glace from Crazy Foodie Stunts
- Mrs. A’s Skillet Lemon Chicken from Cupcakes & Kale Chips
- Philly Strip Steaks with Provolone Sauce and Caramelized Onions from The Texan New Yorker
- Sweet & Sour Garlic Chicken Wings from Big Bear’s Wife
- Banana Pudding Sauce from Killer Bunnies, Inc
- Raspberry Red Wine Sauce from Treats & Trinkets
- Pumpkin Applesauce from Bobbi’s Kozy Kitchen
- Dark Chocolate Salted Caramel Sauce from Daily Dish Recipes
- Slow Cooker Applesauce from Citronlimette
- Apple Cider Caramel Sauce from The Messy Baker
- Port Wine Cranberry Sauce from Webicurean
- Pumpkin Caramel Sauce from Noshing With The Nolands
Desserts with Sauces
- Sticky Toffee Pudding w/ Toffee Sauce from girlichef
- Salted Bourbon Caramel Sauce (over Chocolate Rosemary Cake) from Gotta Get Baked
- Pear Tatin with Rum Caramel Sauce from Jane’s Adventures in Dinner
- Bananas Foster from MidLife Road Trip
- Baked Espresso Berry Pudding from The Urban Mrs
- Caramel Apple Sheet Cake from Pies and Plots
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