Cranberry Sauce with Tangerine and Port Wine


There are five states in the US that produces cranberries, two of them being Oregon and Washington.  Although the North West production only accounts for a small amount of the total barrels produced (about 500,000 of the roughly 8,500,000 estimated in 2014), I still find it pretty awesome that they grow here in my neck of the woods!  According to the Northwest Specialties, it is a native plant to Washington state.  Bandon beach in Oregon (one of my favorite beaches by the way) has a Cranberry Festival each year in September.  So, when I make my sauce, I try to find berries grown locally (but the recipe works just a great with Eastern or Midwestern berries too!)

The quintessential holiday side dish – and the main ingredient is native to the NW –

What you Need:

  • 12-oz package of fresh cranberries
  • 1 ½ cups sugar
  • 1 Tablespoon butter
  • Juice from one medium tangerine (about 1/3 cup)
  • 1/3 cup (plus 1 Tablespoon) ruby port wine
  • 1 cup water
  • 2 Tablespoons thinly sliced tangerine peel
  • 1/8 teaspoon ground ginger

How you do it:

 Place the first three ingredients in a sauce pan and, over medium heat, cook, stirring frequently, until the butter has melted and the sugar starts to sweat.

  • Add the juice, water and port and bring to a rapid boil. Reduce heat to low and simmer for about 15-20 minutes, stirring occasionally.

  • Add the tangerine peel and ginger and simmer for another 15-20 minutes, until the sauce becomes thick. Allow to cool, then chill overnight. Will keep for a few days in the refrigerator

Makes about 2 cups


This entry was posted in Christmas, Cranberries, Fruits and Vegetables, Holidays, Thanksgiving and tagged , , . Bookmark the permalink.

7 Responses to Cranberry Sauce with Tangerine and Port Wine

  1. Teresa says:

    I’m not a huge fan of cranberries, but your recipe sounds interesting, maybe I’ll give them a try this way. Thank you for sharing at The Really Crafty Link Party. Pinned!

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