Spiced Mandarin Cranberry Sauce with Port

By • November 2, 2009 4 Comments

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Author Notes: This recipe is adapted from my father in law's famous cranberry sauce recipe, which I tasted on my first married Thanksgiving and have been asking for or recreating ever since. He claims that his wife never lets him cook, but based on this recipe, maybe she should. His original recipe calls for more sugar and uses the crockpot, so this is streamlined a bit. Savour

Serves 6

  • 12 ounces fresh cranberries
  • 1/5 cup sugar
  • 1 cup toasted pecan halves
  • 11 ounces canned mandarin oranges, drained (I used canned, but you can also use fresh if you want to remove all the membranes, which I've done.)
  • 1/2 teaspoon allspice
  • 1/4 cup port
  1. Combine all ingredients except port in a medium saucepan over medium low heat.
  2. Cover and cook, stirring occasionally, until most of the cranberries have "popped" and released their juices, about 10 minutes.
  3. Add port, stir completely and chill.

More Great Recipes: Fruit|Condiments

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Comments (4) Questions (0)


almost 6 years ago Savour

Have no clue how this happened, but should be 1 1/2 cups sugar, not 1/5. Ouch. Can you say Tart?


almost 6 years ago Jennifer Perillo

Love the addition on pecans. Imagine the add a fun texture. Will have to give it a try soon.


almost 6 years ago Kelsey Banfield

This looks awesome Kate! My husband is a great eater but one of his few quirks is that he will only eat cranberry sauce that still has the ridges from the can on it. I am always sad when I dump it out onto a platter and set it on the table. I have resolved to change this within the next few years and I think recipe might do the trick, it looks great and uses a lot of our favorite flavors.


almost 6 years ago Savour

Kelsey -- Definitely try this! You can always present it next to the can and let him compare how much better the real thing is!