Ruby Port Cranberry Sauce #SundaySupper

by Anne Papina on October 20, 2013

Ruby Port Cranberry Sauce #SundaySupper | Webicurean

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!

Ruby Port Cranberry Sauce #SundaySupper | Webicurean

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!

Ruby Port Cranberry Sauce #SundaySupper | Webicurean

Look at that beautiful color.

Ruby Port Cranberry Sauce #SundaySupper | Webicurean

Pile up some turkey on a sandwich and top with this luscious cranberry sauce.

Here’s the printer friendly version:

4.7 from 3 reviews
Ruby Port Cranberry Sauce
Prep time
Cook time
Total time
Cranberries, simmered in ruby port, make an exceptional cranberry sauce rich in color and in flavor.
Recipe type: Sauce
Cuisine: American
Serves: 6
  • 1 cup ruby port*
  • 1 cup sugar
  • 1 12-oz. bag fresh cranberries
  • Dash of salt
  1. Over medium-high heat, combine port, sugar, and cranberries in a medium sized saucepan. Bring this to a boil, stirring occasionally.
  2. Lower heat and cook until liquid reduces and becomes syrupy, about 20 minutes.
  3. Cool to room temperature before serving.
*For basic cranberry sauce, simply use water instead of the port wine.


Let’s see what everyone else has cooked up!

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