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Cinnamon Port Cranberry Sauce

Nov 19, 2025

A Rich, Spiced Twist on Classic Cranberry Sauce

This elevated cranberry sauce is anything but ordinary. Ruby Port adds deep, fruity warmth, while cinnamon sticks infuse the whole pot with comforting spice. Dried cranberries add richness and body, and fresh cranberries bring their signature pop. It’s a bold, festive condiment perfect for turkey, roast pork, or a spoonful straight from the fridge.

Ingredients

1 cup | 240g | ruby Port
2 sticks | — | cinnamon sticks, broken in half
1 cup | 120g | dried cranberries
1 bag | 340g | fresh cranberries (12 oz)
¾ cup | 180g | water
¼ cup | 50g | granulated sugar


Instructions

In a medium saucepan, combine the ruby Port and cinnamon sticks. Bring to a simmer over medium heat.

Add the dried cranberries and simmer for about 5 minutes, until slightly softened and plumped.

Add the fresh cranberries, water, and sugar. Stir and bring to a gentle simmer.

Cook uncovered for 10–15 minutes, stirring occasionally, until the fresh cranberries have burst and the sauce has thickened.

Remove from heat. Let cool to room temperature, then discard the cinnamon sticks.

Transfer to an airtight container and refrigerate until ready to serve. Sauce will thicken further as it chills. You can make this ahead of time to save yourself time on the big day. It will last about a week covered in the refrigerator so keep the leftovers for turkey sandwiches the next few days or slather it over pancakes!

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