Slow Cooker Cranberry Sauce With Port and Orange Recipe (2024)

It was quite booze-y with the port. I did it again without, and much prefer it that way. It's a nice, easy option for prepping cranberry sauce without taking over a burner on the stove-top.The third time I made this (for Christmas), I mixed chopped apple (2 apples, 1 inch pieces) with the cranberries and used maple syrup and a cinnamon stick - voila! it was perfect.

I liked the consistency of these berries a lot! Used a pot w/ lid in oven v crock-pot for less time. Already had oven on to roast chickens and veggies anyway — be energy efficient and fill it up! The cranberry flavor mellowed and turned them into a thick, delicious compote. Since I don’t care for overly-boozy cranberry sauce, for liquid I mixed med dry red wine w/ orange juice. Along with the chopped uncooked berries, I like to toss in some dried cranberries too.

MOST excellent. Needs several hours in the slow cooker to gel and I cut back some on the sugar, but the combination of sweet/sour/port is really good!

I made these 2 days before T-day. I double the recipe and used tawny port. I took the suggestion on cutting back the sugar. Didn't have cinnamon stick so substituted a good pinch of 5 spice mix. Also, they did not seem to be getting done on the slow cook setting on my instant pot so I ended up using the pressure cooking setting. I never had so many people rave about the cranberries.

So much easier and quicker to do on the stove top. I used a good 10 year tawny port and the sauce was not "boozy." I also cut the sugar back a small amount (to 2/3 cup for a half recipe since we were only 4 for T-day.) It could be cut further if you like your sauce tongue-ticklingly tart. I increased the orange zest and that flavor came through beautifully. It was so good I was eating it right out of the pot. This would be great over cheesecake or vanilla ice cream.

For two: 2 c. cranberries, 1/4 c. dried cranberries, 1/4 c. maple syrup, 1/4 c. red wine, orange zest, cinnamon stick, pinch of salt. Bring to boil, 20 min. on low, last few minutes covered, cool, remove cinnamon stick and add 1/4 c. chopped pecans, more orange zest. Makes about 1 1/4 cup. Excellent!

Why take all this time? Cooking on the stovetop does the same result in MUCH less time!

I basically followed the recipe except I didn’t have quite enough port so I made up the diff with OJ. The biggest change I made is that I started by sweating a medium shallot, chopped fine, in Cointreau for a few minutes before following the recipe. It may be the best cranberry sauce I’ve ever made!

I did not have port, so I substituted blackberry brandy (not many opportunities to use that!) with a bit of water—it brought out the fruit flavors and does not taste boozy.

I stuck to the recipe and used the slow cooker method, and I was very satisfied with the results. The port adds a not-too-boozy depth (be sure you crack the lid as specified in step two), and although I considered adding a cinnamon stick as some others have mentioned here, I was happy with the choice not to do so--I think that would have made it more dessert-like than I want from a side dish that's more about bringing something tart to the table.

Just put all these ingredients in my crockpot and it feels like Christmas. Port, oranges, cranberries, plus the addition of chopped apples per another cook, as well as some grated fresh nutmeg, a couple cinnamon sticks, and the juice from the zested orange - these things all say holiday to me. I can’t wait to try it, and plan to cool and freeze my batch for use at (Canadian) Thanksgiving in a couple of weeks.

Don't agree with my friend Janice, this sauce is spectacular, I put the zest of two oranges and we were all delighted with its tangy flavor. In fact it was soooo good, that I intend to do it as the filling of a baked brie.Thanks Sarah for this great recipe!

I've made a similar Cranberry Relish, but found a REALLY Nice replacement for the Port, - 'Orange Liquor'! - Tastes 'Orange-Y", is Sweet, Thick-ish, and fits right in with the other Orange flavors of the Relish!Always gets Rave Comments!

Great taste, easy. At the end, it was a little thick for me, so I added a little water. I just did 1 tbsp at a time until I got the consistency I wanted. This will be my new go to cranberry sauce recipe. Delicious.

Love this, especially the port, make it every year. Slow cooker is nice so you can focus on other things while it cooks.

Almost exactly the same as my family's recipe and it's by far the best cranberry sauce I've had and everyone I know who has had it agrees. You don't need the slow cooker. Here's how we do it:1 pound cranberries, 2 cups sugar, 1/2 cup port wine, 2 apples (finely chopped), 2 oranges and 1/2 a lemon (both peeled, finely chopped), zest from the citrus. Bring to boil and cook medium until all the berries pop and fall apart (~15 mins) then simmer 30+ mins to let it thicken. Easy and perfect.

Cook on medium heat on the stove for 10 minutes, skim off foam, use orange juice instead of port and leave out salt. Add slivered almonds when off heat. This was the recipe in the New York Tines Cookbook that I was given an as engagement present almost 50 years ago. I serve in orange cups placed around the turkey. Make a few days ahead, it is perfect and easy.

Made mine yesterday to freeze for T-day. Doubled the recipe for Christmas as well. Because I had it, I subbed a good Hungarian tokay for the port. Added an apple and some dried cranberries per another reader’s suggestions. We had a bit last night with baked pork chops to try. Delicious!

Easy to make several days ahead. Just did the stovetop method and waited until day of to add the zest and chopped cranberries.

Good! Tawny port was pretty strong and prominent. Needed to add about 1 cup extra sugar! And might add more orange zest next time, or juice too

My family loved it, this will be the fifth holiday we make it. We tried ruby port vs tawny and think the ruby tastes better.

This is my 2nd year with this recipe and folks sing its praises! this year, I liked the suggestion of dry red wine (vs Port) so used that instead. Dropped in a cinnamon stick, a star anise, the juice from the orange I zested and a small glug of grand Marnier (along with the recommended brown sugar). Took a while to cook down the something I would call a "jelly" but this is my 2nd year with this recipe and folks sing its praises!

Note to self: watch to see it doesn’t boil over if cooking on stove top…delicious eaten off the stove.

Leave sugar to the end and add to taste. You’ll use much less sugar, , and it has a more forward berry flavor.

Cooked this practically as-is… with the exception of the addition of a few cinnamon sticks and less sugar. And you know what? I’m all about cutting sugar, but I’m not sure it’s a great idea for cranberry sauce. Cranberries are so, SO tart, and what looks like a massive amount of sugar in a recipe doesn’t often come across as such in the flavor. And cutting sugar makes for a tarter sauce than the recipe creator probably intended.

I made this as written, on the stove top, with excellent results. My daughter, who says that cranberry sauce is her least favorite Thanksgiving food, ate this up. This will be my go-to recipe.

Perfect as is, don’t change a thing! I used the slow-cooker method

I had no port do I added triple dec and a bit of snaps, orange juice and two tbsp of maple syrup. I was very good.