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You are here: Home / Dairy Free / Cherry Port Cranberry Sauce

November 15, 2014 By Kaitlin 2 Comments

Cherry Port Cranberry Sauce

I absolutely love cranberry sauce. This not-too-tart and not-too-sweet Thanksgiving staple is always a favorite of mine.

Cherry Port Cranberry Sauce

Now I don’t turn my nose up at the canned stuff, but this homemade version for Cherry Port Cranberry Sauce is a really simple alternative. It’s also a bit of a chunky sauce instead of the smooth canned version, so it has a really nice texture to it. Plus, it can be made in 20 minutes!

Cherry-Port Cranberry Sauce

If you don’t want to use port in the recipe, you can substitute in pomegranate juice.

 

Ingredients:

  • 2 cups fresh cranberries (about 8 ounces)
  • 3/4 cup dried sweetened cherries
  • 3/4 cup port wine
  • 1/3 cup brown sugar
  • 1 tablespoon red wine vinegar
  • 1 tablespoon orange juice
  • 1/4 teaspoon freshly ground black pepper

 

 

Add all the ingredients to a medium saucepan over medium-high heat.

IMG_9832

Stir the mixture until the sugar is fully combined, and cook, stirring occasionally, for 15 minutes.

IMG_9833

Reduce the heat to medium low and simmer for an additional 5 minutes. The cranberries should begin to pop and the cherries should plump up.

IMG_9835

The mixture will still be a little syrupy. As it cools, it will thicken. Allow to cool slightly before serving so it can thicken up.

IMG_9842

Cherry-Port Cranberry Sauce

This can easily be made ahead of time and stored in an airtight container until ready to eat.

Cherry-Port Cranberry Sauce

This chunky cranberry sauce is oh so tasty — a little bit tart, a little bit sweet, and a whole lot of flavor! I love the texture of it as well. I bet this tastes even better after being refrigerated; we ate it all in one sitting so I will have to make another batch to find out!

Cherry-Port Cranberry Sauce

I also have a similar slow cooker version of this recipe on my blog here.

 

 

Cherry-Port Cranberry Sauce
Recipe Type: Sides, Vegetarian
Author: I Can Cook That
Cook time: 20 mins
Total time: 20 mins
Serves: 4 servings
Ingredients
  • 2 cups fresh cranberries (about 8 ounces)
  • 3/4 cup dried sweetened cherries
  • 3/4 cup port wine
  • 1/3 cup brown sugar
  • 1 tablespoon red wine vinegar
  • 1 tablespoon orange juice
  • 1/4 teaspoon freshly ground black pepper
Instructions
  1. Add all the ingredients to a medium saucepan over medium-high heat.
  2. Stir the mixture until the sugar is fully combined, and cook, stirring occasionally, for 15 minutes.
  3. Reduce the heat to medium low and simmer for an additional 5 minutes. The cranberries should begin to pop and the cherries should plump up.
  4. The mixture will still be a little syrupy. As it cools, it will thicken. Allow to cool slightly before serving so it can thicken up.
  5. This can easily be made ahead of time and stored in an airtight container until ready to eat.
3.2.2802

 

Filed Under: Dairy Free, Gluten Free, Make Ahead, Meatless, Quick, Sides, Vegan, Vegetarian Tagged With: Brown Sugar, Cherries, Cherry, Cranberries, Cranberry, Cranberry Sauce, Gluten Free, I Can Cook That, Make Ahead, Meatless, Orange Juice, Port, Port Wine, Recipe, Red Wine Vinegar, Sauce, Sides, Thanksgiving, Vegan, Vegetarian

Comments

  1. Maureen says

    November 15, 2014 at 12:10 pm

    I love that there’s port and cherries in there. I think this is perfect for us for Thanksgiving!
    Maureen recently posted..Noosa Beach House, a Peter Kuruvita RestaurantMy Profile

    Reply
  2. Rina @ I Thee Cook says

    November 16, 2014 at 3:49 pm

    Oh this looks so good! Great cast of characters!

    Reply

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