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.

Now I don’t turn my nose up at the canned stuff, but this homemade version 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!

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

Ingredients:

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

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

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.

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.

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

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!

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