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Lena's Kitchen

Lena's Kitchen

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Home » Weeknight Meals » Sides

Apple Cranberry Sauce with Port Wine

Posted: November 17, 2021 by lena gladstone | Updated: November 21, 2024

69 shares

Take your same-old cranberry sauce to a new level! With tangy red berries, sweet apples, and a pop of citrus, this Apple Cranberry Sauce with Port Wine is delightfully tart, sweet, and unique. No doubt, it’s the sophisticated condiment for all your holiday dinner needs!

Jump to Recipe
A small white bowl filled with cranberry sauce, fresh cranberries, and lemon wedges.

Why This Recipe Works

You’ve never had cranberry sauce as rich and delicious as this apple cranberry sauce with port wine! It’s a must-have around the holidays (and yes, you can make it ahead and freeze it, saving yourself time during the holiday hustle).

Fresh cranberries, apples, orange juice, and zest provide a natural balance of flavors, while port wine adds a luxurious depth. Plus, sliced apples add texture and substance that’s more than welcome on top of the Thanksgiving turkey, stuffed into brie puff pastry pockets, or served next to the mashed potatoes.

Best of all? It’s ready in just 15 minutes, leaving you plenty of time to focus on entertaining your guests. The leftovers can be used on sandwiches, baked into quick breads or dessert bars, or even added to a holiday charcuterie board. Trust me, this cranberry sauce will have everyone asking for the recipe!

close up on a small white bowl filled with red cranberry sauce topped with fresh cranberries and lemon wedges

Ingredients

  • Cranberries: Fresh cranberries are best when making homemade cranberry sauce, but frozen cranberries will work as well.
  • Apples: Any kind of apple you love will work in this recipe. Think Ambrosia, Gala, Honeycrisp, or Fuji for a sweet, crisp bite. If you prefer a touch more tartness, Granny Smith apples are a great choice
  • Ruby Port Wine: This sweet fortified wine is easy to find and often inexpensive. With notes of red berries and a velvety richness, ruby port adds an elegant depth to the sauce.
  • Orange: Both the zest and juice of fresh oranges add brightness and sweetness, balancing out the cranberries’ tartness.
  • Sugar: Sugar is essential to counterbalance the tart cranberries and enhance the sauce’s sweetness. For a more caramel-like flavor, swap it with brown sugar (light or dark).
individual white bowls filled with chopped apples, sugar, fresh cranberries, and port wine.

Instructions

  1. Melt the Sugar: Heat the sugar in a non-stick pan over medium heat. Leave it alone to melt. After a few minutes, it will turn into a rich caramel color.
  2. Cook the Cranberries: Add the cranberries and salt to the same pan and stir to combine. Cook until the cranberries soften.
  3. Add the Rest: Stir in the sliced apples and leave them to cook for a few minutes. Pour the port wine in and lower the heat. Finally, add the orange zest and juice, then let it all simmer so the cranberries and apples can break down slightly.
  4. Store or serve: Once your apple cranberry sauce is thick, serve it right away or keep it in the fridge until you’re ready to eat!
a saucepan with brown liquid inside.
cooking cranberries and sugar in a saucepan.
cooking apples, cranberries, liquid, and orange zest in a skillet.

Substitutions & Variations

  • Apples: Incorporate pears instead of apples for an equally festive flavor and similar texture.
  • Oranges: For a slightly more complex flavor, try using blood oranges if they’re in season.
  • Port: For a non-alcoholic version, use red grape juice, cranberry juice, or orange juice.
  • Low Sugar: While I don’t recommend omitting all of the sugar from this recipe, you can use honey or maple syrup instead of some of the white sugar.
  • Spiced: Simmer the cranberry sauce with a cinnamon stick or fresh ginger for a warm, extra festive note.
  • Add-Ins: Feel free to stir in lemon zest, ground cinnamon, berries, pecans, or raisins.
  • Keto: To make this recipe keto-friendly, omit the wine and orange juice and replace the sugar with granulated erythritol.
close up on dark red cranberry saue.

Storing & Reheating

As I said, this apple cranberry sauce with port wine stores well and can be easily reheated whenever you need a festive condiment!

  • Fridge: Store the sauce in an airtight container for up to 3-4 days in the fridge.
  • Freezer: You can also keep this sauce in a freezer-safe container for up to 2-3 months. Make sure it’s fully cooled before closing the lid and freezing it.
  • Reheating: Cranberry sauce is delicious chilled, but to serve it warm, gently reheat it on the stovetop over low, stirring occasionally, or in the microwave until it’s ready.

Expert Tips

  • Uniform Apple Slices: Slice your apples as evenly as possible to ensure consistent cooking and prevent some pieces from becoming too mushy.
  • Caramelize Carefully: Watch the sugar closely while it melts to prevent burning, which can impart a bitter taste to the sauce.
  • Control the Thickness: If you prefer a thicker sauce, simmer it longer to reduce the liquid. For a thinner consistency, add a splash of water or extra port wine.
small white bowl filled with red cranberry sauce topped with fresh cranberries and lemon wedges.

FAQs

What other wines work well in this recipe?

You can replace the ruby port wine with another fruity red wine, like a Chianti, Merlot, or Zinfandel.

Should it be served warm or cold?

Cranberry sauce can be served chilled or fresh off the stove. I particularly love this apple cranberry sauce served warm, which brings out the rich flavors of the port wine.

How far in advance can I make this cranberry sauce?

This apple cranberry sauce can be made up to a week in advance. Store it in an airtight container in the refrigerator and serve it cold, room temperature, or warmed up.

Serving Suggestions

Pair your apple cranberry sauce with all the usual Thanksgiving and Christmas suspects! Here are some of my favorites:

  • Prime Rib Roast
  • Wild Mushroom and Sausage Stuffing
  • Miso Butter Glazed Carrots
  • Creamy Cauliflower Mash
  • Delicata Squash Salad

Did you try this Apple Cranberry Sauce with Port Wine? Let me know what you think by leaving a comment below and giving this recipe a rating! Don’t forget to take a picture tag me on Instagram or use #lenaskitchenblog to be featured in my stories! I love seeing what you come up with!

Elevated Apple Cranberry Sauce (with Port Wine)

5 from 9 votes
Prep Time: 5 minutes mins
Cook Time: 20 minutes mins
Total Time: 25 minutes mins
Servings: 6 servings
Author: Lena Gladstone
Print Recipe Pin Recipe Rate this Recipe
Take your same-old cranberry sauce to a new level! With tangy red berries, sweet apples, and a pop of citrus, this apple cranberry sauce with port wine is delightfully tart, sweet, and unique.

Ingredients

  • ¾ cup granulated sugar
  • 12 oz cranberries, fresh
  • 2 apples, peeled, cored and thinly sliced
  • ¼ teaspoon sea salt
  • ½ cup ruby port wine
  • 1 large orange, zested and juiced

Instructions

  • In a non-stick pan over a medium heat and add the sugar. Let it melt (without stirring) until it turns a rich caramel color. It will take about 3-5 minutes.
  • Add the cranberries and salt, gently stir to combine with a rubber spatula. Cook the cranberries until they just start to soften.
  • Now add the thinly sliced apples and cook for an additional 3-4 minutes. Using a rubber spatula, stir to coat all the fruit in the caramel sauce.
  • Add in the port, reduce the heat to low, then zest the orange and juice it. Bring to a simmer and cook for an additional 7-10 minutes, stirring occasionally, so that some of the cranberries and apples break down completely and thicken the sauce. I use a spoon and gently break up the apples if needed.
  • Transfer to a serving dish. If not serving immediately, cool and keep in the fridge for up to 3-4 days. Warm on low heat before serving.
Course: Garnish, Side Dish
Cuisine: American
Diet: Gluten Free, Low Fat, Vegan, Vegetarian
Keyword: 20 minute recipe, cranberries, holiday, sauce, side dish, sides

Nutrition

Calories: 201kcal | Carbohydrates: 47g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 101mg | Potassium: 188mg | Fiber: 5g | Sugar: 38g | Vitamin A: 136IU | Vitamin C: 27mg | Calcium: 22mg | Iron: 1mg
69 shares

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Reader Interactions

5 from 9 votes (5 ratings without comment)

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Recipe Rating




Reviews
Questions

Comments

  1. Alina

    at

    5 stars
    Every year I make this cranberry sauce for Thanksgiving, perfect!
    Lena, your photos are so very aesthetic.

    Reply
    • lena

      at

      Awe, I am so happy to hear that you love this recipe. Thank you making it again this year.

  2. Vera

    at

    5 stars
    Love all your Yummy recipes Lena ! Made this cranberry sauce this year for the family Thanksgiving. Thank you for sharing & love all the photography with your beautiful artistic meals.
    Warm wishes to you & your family ,
    Vera Sinnock

    Reply
    • lena

      at

      Thank you Verachka, I really appreciate that.

  3. Katie

    at

    5 stars
    We we’re asked to bring the cranberry sauce to thanksgiving this year and wanted it to shine – this was the perfect recipe!

    Reply
    • lena

      at

      That is so great to hear Katie, thank you so much for trying the recipe and loving it.

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Welcome, glad you’re here!

Hi, I’m Lena Gladstone, the recipe developer and food photographer behind Lena’s Kitchen. Here you will find approachable food recipes to share with the whole family. Keto friendly, weeknight dinners all made with fresh ingredients. Click here to learn more!

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