Classic Cranberry Sauce with Port
4 servings
20 minutes
Classic cranberry sauce with port wine is an exquisite blend of the tartness of cranberries, the sweetness of cane sugar, and the depth of red port wine. This sauce has a noble origin and often adorns festive European tables. Its rich flavor harmoniously intertwines citrus notes, spicy clove, and nutty almond, perfectly complementing meat dishes, especially roasted duck or turkey. Cranberries, rich in antioxidants, provide freshness while port wine adds softness and depth. This sauce is versatile: it pairs wonderfully not only with meat but also as an accompaniment to cheeses or even desserts.
1
In a saucepan, mix cranberry, port wine, sugar, and orange juice. Place over medium heat and cook for about 10 minutes until the berries start to burst.
- Fresh cranberries: 450 g
- Ruby port: 300 ml
- Cane sugar: 115 g
- Orange juice: 125 ml
2
Meanwhile, in a small bowl, mix flour, mustard, lemon juice, and clove. Add some water to reach a paste consistency. Add the paste to the berries.
- Cornmeal: 1 teaspoon
- English mustard powder: 1 teaspoon
- Lemon juice: 1 teaspoon
- Ground cloves: pinch
3
Then add raisins, almonds, and citrus zest. Season with salt and cook for another 5 minutes. Cool down.
- Golden raisins: 75 g
- Flaked almonds: 55 g
- Orange zest: 1 tablespoon
- Lemon zest: 1 teaspoon
- Salt: to taste
