• Save to your scrapbook
  • Save to your scrapbook

    Port, kumquat & cranberry sauce

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Port, kumquat & cranberry sauce

    This rich, red cranberry sauce with port and kumquat is the perfect accompaniment to roast turkey.

    • Nut Free
    • Milk Free
    • Gluten Free
    • Christmas
    • Preparation time: 5 minutes
    • Cooking time: 20 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 8


    • 300g pack fresh cranberries
    • 100g kumquats, thinly sliced
    • 100g light muscovado sugar
    • 3-4 tbsp port


    1. Place the fruit in a small pan with 150ml cold water and bring to the boil. Simmer gently for 10 minutes until the fruit softens.
    2. Add the sugar and port, and stir until the sugar dissolves. Simmer for 7-10 minutes until the sauce has thickened. Transfer to a small bowl and serve warm or cold.

    Your recipe note

    Edit your recipe note

    Cook's tips

    You can make the sauce up to a week in advance and then keep it in the fridge. Or store it in the freezer, in a freezer-proof container, for up to 3 months.


    Average user rating

    5 stars