Photo: Jennifer Davick; Styling: Melanie Clarke
Prep Time
5 Mins
Cook Time
10 Mins
Cool Time
15 Mins
Chill Time
8 Hours
Makes about 3 1/2 cups

You'll need about 1 lb. of cranberries. Most are sold in 12-oz. bags, so pick up two and freeze the extra.

How to Make It

Step 1

Stir together sugar, port, and 3/4 cup water in a heavy 3-qt. saucepan until blended. Add cranberries; bring to a boil, and cook over medium-high heat, stirring often, 8 to 10 minutes or until cranberry skins begin to split. Remove from heat, and let cool 15 minutes.

Step 2

Pulse cranberry mixture in a food processor 3 to 4 times or until cranberries are almost pureed; stir in orange liqueur. Cover and chill 8 hours before serving. Store in refrigerator in an airtight container up to 2 weeks. Serve chilled or at room temperature.

Step 3

Note: For testing purposes only, we used Grand Marnier for orange liqueur.

Step 4

Turkey Tenderloins With Cranberry Sauce: Preheat oven to 400°. Sprinkle 1 1/2 lb. turkey tenderloins with 1 tsp. each salt and freshly ground pepper. Place tenderloins in a lightly greased 15- x 10-inch jelly-roll pan. Bake 20 to 25 minutes or until a meat thermometer inserted into thickest portion registers 170°. Brush tenderloins with Grandma Erma's Spirited Cranberry Sauce. Garnish with fresh sage or rosemary and currants, if desired. Makes 4 servings. Prep: 10 min., Bake: 25 min.

Ratings & Reviews

cranberry sauce

November 29, 2015
so easy to make.  nice flavor, nice texture, nice color 

mangefood's Review

April 10, 2014

Dianne48's Review

December 23, 2013
I made this at Thanksgiving and it was fantastic! The whole family absolutely LOVED it, even the picky ones! I made a single batch (because I wasn't sure how it would taste) and added 1//2 of a small package of Black Cherry Jello because it didn't look like it would jell enough. I let it sit overnight in the refrigerator. Wonderful! Next time we might just skip the food processor step -- or just process 1/3 or 1/2, then add back to the rest. I like the cranberries whole.

jonesin5's Review

November 27, 2013

Jennifer26's Review

November 26, 2013
I was disappointed with this. It had too much of a boozy taste. I guess because the orange liqueur isn't cooked. Since I have leftover cranberries I might try it again and cook the liqueur with the rest of it. Or, I might try strips of orange rind. I do like the port in it, though. Or, I might try Milady82's idea and try orange marmalade instead of the liqueur.

Milady82's Review

November 23, 2013
I can always count on Southern Living to deliver when I need a good recipe. I feel a bit guilt giving this five stars since I didn't have two ingredients on hand but I think the substitutions I made were pretty darn close. I used Cupcake brand of Moscato D'Asti instead of port. Both are sweet dessert wines so I knew my sub would be fine. And I also subbed orange marmalade for the orange liqueur. Mainly because I'm too ornery to spend money on a bottle of liqueur Ill never use. Anyhoo, results were fantastic. Everyone loved it. I served it out of a glass pint mason jar for everyone to spoon out. Not a bit left, I was asked to bring to another turkey dinner the next day and it was hit again. Plus it was so much easier and less of a mess than the lengthy process of cranberry salad. Thanks Grandma Erma!

rosegarriss's Review

November 22, 2013
I made this tonight for our Thanksgiving dinner. It is absolutely delicious! It will become a tradition! So easy!

KiKiInKentucky's Review

November 22, 2013
Great cranberry sauce. Perfect blend of tart and sweet. Recipe was easy and quick to make.

littlemtngirl's Review

March 03, 2012
Super easy and tastes amazing! Made this for Thanksgiving dinner and it was a big hit. Also very beautiful looking; served it in a large, cut-glass bowl and it was the highlight of the table. Highly recommend!!

BCKelly's Review

December 11, 2011
This is absolutely amazing!!! I used chambourd instead of port and blended it in my blender. It was increadible spooned over ice cream!