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:

4.8 from 5 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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Pasta Sauces and Pastas with Sauce

Entreés with Sauces

Sweet Sauces

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{ 18 comments… read them below or add one }

Kim@Treats & Trinkets October 20, 2013 at 6:36 am

Ooh, I love this twist on cranberry sauce. How fun!


Megan @ I Run For Wine October 20, 2013 at 7:01 am

I have a giant bottle of Sandeman Port on my counter waiting for new recipes to cook with it! Thank you so much for sharing this, I will be making this for Thanksgiving leftovers.


Jennifer @ Peanut Butter and Peppers October 20, 2013 at 7:12 am

I love cranberries! This is such a great sauce! perfect for Thanksgiving!!


Bobbi's Kozy Kitchen October 20, 2013 at 12:02 pm

Sounds amazing and looks absolutely gorgeous!!

Bobbi ~ Bobbi’s Kozy Kitchen


Jennie @themessybakerblog October 20, 2013 at 1:13 pm

Cranberry sauce should be served every day. I love eating it on savory sammies or topped on goat cheese. This is perfect. Pinned!


DB-The Foodie Stuntman @ Crazy Foodie Stunts October 20, 2013 at 1:32 pm

I honestly don’t understand how people can eat that canned stuff. Yours is the polar opposite, however. Thank you for participating this week!


Liz October 20, 2013 at 6:09 pm

Beautifully done! I’m going to have to make myself a small batch for Thanksgiving. I’m the only cranberry eater around here, and your glorious photos have convinced me to treat myself 🙂


Bonita October 21, 2013 at 12:35 am

Cannot wait to try this out !


Family Foodie October 21, 2013 at 6:53 am

This cranberry sauce sounds delicious! Love the addition of Port- a great twist to a traditional sauce!


Angie | Big Bear's Wife October 21, 2013 at 11:54 am

That is a beautiful sandwich and sauce!


Tara October 22, 2013 at 10:10 am

I haven’t made a really good cranberry sauce like this for awhile, I will have to change that, thanks for the recipe!!


Nancy @ gottagetbaked October 22, 2013 at 11:07 am

My mouth actually started watering when I saw your gorgeous, crimson cranberry sauce in that turkey sammich. Bravo on using port instead of plain ol’ water. I love this!


Julie @ Texan New Yorker October 22, 2013 at 6:43 pm

This looks great (and so does that sandwich, by the way!). Thanks for posting!


Bea October 23, 2013 at 7:41 pm

I am a huge, huge fan of cranberry sauce and adding port sounds like perfection to me!


Sarah Reid, RHNC (@jo_jo_ba) October 25, 2013 at 9:39 am

Totally saving this for Christmas, mom and grandma will love it


Jen @ Keto Recipes January 30, 2018 at 2:53 am

So tempting! I super love this recipe.


Jules December 31, 2019 at 1:09 pm

Oh this IS good. If you don’t like the boozy taste brandy or other liquors give a recipe this ones for you. Rich and sweet with a little tang. I don’t know if I’d add a thing.


Anne Papina January 1, 2020 at 9:36 am

I’m so glad you enjoyed it! It has been a staple in our house for years, and it’s still my favorite version!


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