Cranberry Sauce with Port

Cranberry Sauce with Port

Cranberry sauce has an infinite number of variations. In this version, we stick to our Virginian roots, swapping honey for white sugar and ruby port for orange juice.  We've added a slew of baking spices for a more autumnal effect, but feel free to leave them out for a more direct flavor profile. Similarly, if honey isn't your preferred flavor, white sugar can be used instead, thinned with a little extra port.  


  • 12 ounces fresh cranberries
  • 1/2 cup ruby port
  • Zest of 1 orange
  • 3/4 cup honey
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground allspice
  • ⅛ teaspoon freshly grated nutmeg
  • ⅛ teaspoon ground cloves
  • Salt, to taste


      1. Place cranberries in a small saucepan over medium-high heat.  Add the honey, ruby port, orange zest, spices, and a pinch of salt.  
      2. Cook until the cranberries begin to burst, 4 to 6 minutes. Cook for an additional 2-3 minutes and turn off the heat.  Allow to cool. 
      3. Transfer the sauce to a serving dish, cover, and refrigerate until cold.  Can be made up to a week prior to serving. 
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