Best 17 Cranberry Port Sauce Recipes

PORK CHOPS WITH CRANBERRY, PORT, AND ROSEMARY SAUCE

Steps:

• Sprinkle pork chops with salt, pepper, and 1 teaspoon rosemary. Melt butter in heavy large skillet over medium heat until beginning to brown. Add pork chops and cook until browned and cooked through, about 5 minutes per side. Transfer to platter; cover to keep warm. Add broth, Port, and remaining 1 3/4 teaspoons rosemary to same skillet and boil until liquid is slightly reduced, about 4 minutes. Add cranberry sauce; bring to boil, then reduce heat to medium and simmer until sauce is thickened, about 7 minutes. Season sauce with salt and pepper. Spoon sauce over pork chops and serve.

ROAST PORK TENDERLOINS WITH CRANBERRY-PORT SAUCE

Steps:

• Melt butter in heavy large skillet over medium-high heat. Add onions; sauté until golden, about 8 minutes. Add garlic, 1 1/2 teaspoons orange peel, sage, and 1 teaspoon thyme; stir 1 minute. Add broth and cranberry juice; simmer until mixture is reduced to 2 1/2 cups, about 8 minutes. Strain sauce into heavy medium saucepan, pressing on solids with back of spoon. Add cranberries and sugar; boil just until berries pop, about 5 minutes. Mix Port and cornstarch in small bowl to blend. Add to sauce; boil until sauce thickens, about 1 minute. Season to taste with salt and pepper. (Cranberry sauce can be made 1 day ahead. Cover and refrigerate.)
• Mix remaining 4 1/2 teaspoons thyme, 1 1/2 teaspoons salt, and 1 1/2 teaspoons pepper in small bowl. Place pork in large baking dish. Pat dry with paper towel. Brush with 2 tablespoons oil. Rub thyme mixture over pork. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Preheat oven to 400°F. Heat remaining 1 tablespoon oil in heavy large ovenproof skillet over high heat. Add pork and cook until brown, turning frequently, about 5 minutes. Transfer skillet to oven and roast pork until instant-read thermometer inserted into thickest part of pork registers 150°F, about 20 minutes. Transfer pork to platter; cover to keep warm. Add cranberry sauce and remaining 1 1/2 teaspoons orange peel to same skillet and bring to simmer, stirring frequently.
• Cut pork into 1/2-inch-thick diagonal slices. Divide slices among 8 plates. Drizzle sauce over and serve.

TENDERLOIN STEAKS WITH CRANBERRY-PORT SAUCE AND GORGONZOLA CHEESE

Steps:

• Melt 2 tablespoons butter in saucepan over medium-high heat. Add garlic and shallot, then 1 cup broth, Port and cranberries. Boil liquid until reduced to 1/2 cup, about 8 minutes. Set sauce aside.
• Melt remaining 2 tablespoons butter in large skillet over medium-high heat. Sprinkle steaks with salt and pepper. Add steaks to skillet; cook to desired doneness, about 5 minutes per side for medium-rare. Transfer steaks to plate; cover loosely with foil. Add rosemary to skillet, then sauce and remaining 1/4 cup broth. Boil 1 minute, scraping up browned bits. Season with salt and pepper; spoon sauce over steaks. Top each with cheese.

PORK MEDALLIONS WITH PORT AND DRIED CRANBERRY SAUCE

Steps:

• Place cranberries in a small saucepan over medium low heat. Add water and stir together. Bring to a simmer and let simmer for 3 minutes. Drain, reserving both cranberries and cooking liquid. Set aside.
• In a large skillet, heat oil over medium heat. Season pork medallions with salt and pepper and add to skillet. Saute on both sides until browned and no longer pink inside, about 3 minutes per side. Transfer to a platter, cover loosely and keep warm.
• In the same skillet, add chopped shallot and cook for 30 seconds. Pour in port and vinegar and bring to a boil, stirring to scrape up any brown bits on the bottom of the skillet. Boil until liquid is reduced by half, 3 to 5 minutes. Add chicken stock, thyme and reserved cranberry liquid; boil all together until reduced by half, 5 to 7 minutes.
• In a small bowl dissolve cornstarch in 1 tablespoon water and mix together. Whisk mixture into saucepan and let simmer, stirring, until sauce is slightly thickened and glossy. Stir in reserved cranberries and season with salt and pepper to taste. Spoon sauce over pork and serve.

PORT WINE CRANBERRY SAUCE

Steps:

• In a small saucepan, cook cranberries, sugar and wine over medium heat just until berries begin to pop, 10-12 minutes. Combine cornstarch and water until smooth; stir into cranberry mixture. Bring to a boil; cook and stir until berries pop and sauce is thickened, about 2 minutes. Serve warm or cold. Refrigerate leftovers.

BROWN SUGAR AND PORT CRANBERRY SAUCE

Steps:

• In a large saucepan, combine the cranberries, brown sugar, orange zest and juice, and port wine. Bring to a boil over medium-high heat, stirring until the sugar has dissolved. Reduce the heat to medium-low, and simmer until the cranberries have popped and the sauce has thickened, about 15 minutes. Cool, and refrigerate overnight before serving.

CRANBERRY ORANGE & PORT SAUCE

Steps:

• Place the cranberries and the zest and juice of the oranges in a saucepan.
• Bring to a gentle boil, reduce heat and allow to simmer for 5-10 minutes until soft; stirring occasionally.
• Stir in the sugar and port and cook gently until sauce becomes pulpy.
• Let cool to room temperature, then pour into mold and refrigerate.
• Enjoy!

CRANBERRY SAUCE WITH PORT AND DRIED FIGS

Steps:

• Combine first 6 ingredients in medium saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat to low and simmer 10 minutes. Discard rosemary. Mix in cranberries and 3/4 cup sugar. Cook over medium heat until liquid is slightly reduced and berries burst, stirring occasionally, about 6 minutes. Cool. Transfer sauce to bowl; chill until cold. (Cranberry sauce can be prepared 1 week ahead. Cover and keep refrigerated.)

INSTANT POT® PORT CRANBERRY SAUCE

Steps:

• Combine cranberries, sugar, port, and salt in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid. Add cinnamon stick and select Saute function; cook until sauce thickens, 5 to 10 minutes. Remove and discard cinnamon stick.
• Blend sauce with an immersion blender for a smoother consistency. Let cool; sauce will continue to thicken naturally.

BEEF TENDERLOIN WITH CRANBERRY-PORT SAUCE AND GORGONZOLA

Steps:

• Melt butter in saucepan over medium-high heat. Add remaining sauce ingredients (except fresh rosemary) and boil until sauce is reduced to 1/2 cup. This takes about 10-20 minutes. Add fresh minced rosemary and set aside.
• Sprinkle steaks with salt and pepper. Grill steaks.
• Spoon sauce over steaks, top with gorgonzola.

CRANBERRY PORT SAUCE

Steps:

• Bring port and cinnamon stick to boil in a saucepan.
• Reduce heat to medium, add dried cranberries and cook 3-5 minutes.
• Add fresh berries, water, sugar.
• Bring back to boil until sugar dissolves, then lower to simmer, cover and cook 15-20 minutes, stirring frequently.
• Discard cinnamon stick and serve at room temperature.

MAPLE-MUSTARD TURKEY TENDERLOINS WITH CRANBERRY-PORT SAUCE

Steps:

• Preheat an oven to 350°F. Using kitchen string, tie each tenderloin crosswise in 3 or 4 places, spacing the ties at even intervals. Season the tenderloins with the salt and pepper. In a large ovenproof fry pan over medium-high heat, melt the butter. Add the turkey and cook, turning occasionally, until browned on all sides, about 5 minutes total. Remove from the heat. In a small bowl, stir together the maple syrup and mustard. Spread about half of the mixture over the tenderloins. Transfer the pan to the oven and cook for 10 minutes. Spread the remaining maple syrup mixture over the tenderloins, return to the oven and cook until an instant-read thermometer inserted into the center of the tenderloins registers 165°F, about 10 minutes more. Meanwhile, in a heavy nonreactive saucepan over high heat, combine the cranberries, port, sugar and crystallized ginger and bring to a boil, stirring often. Reduce the heat to medium and cook, uncovered, at a brisk simmer, stirring often, until the berries have popped and the juices are syrupy, about 10 minutes. Fill a large bowl with ice water. When the sauce is ready, transfer it to a heatproof bowl and nest the bowl in the ice water bath. Let cool, then transfer to a serving bowl. When the tenderloins are done, transfer them to a carving board and let rest for 5 minutes. Snip the strings and cut the tenderloins crosswise into slices 1/2 inch thick. Divide the turkey evenly among warmed dinner plates, fanning the slices. Spoon some of the cranberry sauce next to each portion and serve immediately. Pass the remaining sauce at the table. Serves 4 to 6.

CALENDAR GIRLS CURVACEOUS CRANBERRY AND KUMQUAT SAUCE WITH PORT

Steps:

• Put the cranberries, kumquats, orange juice and cinnamon stick into a saucepan.
• Bring to the boil and then lower the heat and simmer for about 10 to 15 minutes or until the fruit is tender.
• Remove the cinnamon stick and add the sugar.
• Cook gently until the sugar has dissolved and the sauce has thickened - for about 10 minutes.
• Stir in the port and serve.
• TO FREEZE:.
• Cool after stirring in the port and pack into a freezer container. To use, thaw overnight.

CRANBERRY SAUCE WITH PORT AND ORANGES

Steps:

• In a large saucepan combine the cranberries,the sugar, the Port, the zest and the orange juice.
• Simmer the mixture, stirring occasionally, for 15 or 20 minutes or until the berries burst and the mixture has thickened.
• Chill.
• For a chunkier variation, stir in 1 cup orange segments (well-drained) and 1/2 cup chopped walnuts before serving.

CRANBERRY PORT WINE SAUCE

Steps:

• 1. In a medium saucepan over medium heat add cranberries, sugar and port wine.
• 2. heat to boiling ~ reduce heat, cover and simmer 5 minutes.
• 3. mix 1/4 cup cold water and 4-1/2 teaspoons corn starch until smooth. Stir into cranberry mixture.
• 4. cook until thickened.
• 5. you can put into 1/2 pint canning jars. i have not water bathed it but has kept in the fridge for some time and freezes well.

GRILLED PORK TENDERLOIN WITH PORT AND DRIED CRANBERRY SAUCE

Steps:

• 1. Combine oil, garlic, black pepper, thyme and red pepper in a large resealable bag. Add tenderloins; marinate 4-6 hrs or overnight. 2. Grill over medium heat for about 10 minutes, browning on all sides or until internal temp is 150 degrees F. Slice and serve with port sauce Sauce: 1. In a medium saucepan reduce port over high heat to 1 cup. Stir in cream, shallots, pepper and thyme; reduce heat to low and cook, stirring occasionally, until the sauce starts to thicken. Add cranberries; stir until the sauce is thickened.

CRANBERRY-PORT SAUCE

Steps:

• In a non-reactive saucepan, combine cranberries, port, sugar, orange zest, and gingerroot.
• Bring to a boil over medium-high heat, stirring to dissolve sugar.
• Reduce heat to low and simmer for 12 to 15 minutes, stirring frequently, until cranberries have popped and the sauce is slightly thickened.
• Discard gingerroot.
• Stir in jelly.
• Let it cool to room temperature before serving.