For too many years I thought cranberry sauce was that canned, cold, and gelatinous holiday tradition that nobody really enjoyed. But then I tried making my own and wow – it’s now one of the highlights! Not to mention, this Port Cranberry Sauce is super easy, quick, and can be made in advance so why not add it to your next holiday feast?
Making Port Cranberry Sauce on a Boat
There really isn’t much to making Port Cranberry Sauce on a boat. Simply heat everything in a pot on the stove, stir and wait for the cranberries to break down into a wonderfully decadent sauce.
The addition of the Port complements the cranberries and gives the sauce an extra layer of flavour. We prefer our cranberry sauce a little on the tart side, so definitely add more sugar if you prefer.
If you’re making this in advance, I recommend reheating it gently (stove-top, microwave, slow-cooker, or Instant Pot will all work) as it really does taste best warm. But it totally tastes good cold too!
Not having turkey? No problem this sauce also tastes great with chicken, duck, ham, and even a turducken or two (when we lived on land).
Boat Tested and Tasted
This Port Cranberry Sauce was boat tested and tasted on a 1978 Tollycraft 37 Sedan using a MagicChef Propane Stove. See other boat tested and tasted recipes.
- 3 cups whole cranberries, fresh or frozen
- 1/2 cup sugar
- 1 1/4 cups port wine
- 1 1/2 tbsp cornstarch
- 1/4 cup cold water
In saucepan, bring berries, sugar and port to boil.
Cook 5 to 7 minutes or until the cranberries' skins pop and it begins to look at cranberry sauce.
Dissolve cornstarch in cold water and stir into cranberry mixture.
Bring to boil, stirring constantly until thickened.
Serve immediately or make ahead and store in fridge up to three days. Reheat before serving.
This Port Cranberry Sauce was boat tested and tasted on a 1978 Tollycraft 37 Sedan using a MagicChef Propane stove. See other boat tested and tasted recipes.
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Stay safe and happy cruising!