Cranberry & Port Sauce…


We love Christmas, especially with all the festive cooking and treats you can make and also buy if you don’t have time. And if you want to stick to plan you totally can, you just need the willpower to do it, easier said than done though isn’t it?

Anywho I have made our own cranberry sauce at Christmas for many years now, its something I used to make as a child when I wanted to contribute to the table and feel like I was getting involved with the cooking so this recipe is many years old (I am mid 30’s so yep its old lol).

What I will say about this recipe is to taste as you go, you may find you want it a little sweeter, or even a little more tart, you may also want to swap the Port to another beverage or even just leave it out altogether, it is simply down to each individual. Amaretto, sherry, brandy and even vodka all go nice in this sauce.


Some recommended items from our kitchen for this dish…

  • Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
  • Non stick saucepans.
  • Zester, does exactly what it says it does. Always handy to have one in the drawers.
  • Heat proof jars (please note the links can often change the listings so double check these are indeed heatproof, if they can store jams/preserves then they are fine to use).

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We are not trained by Slimming World nor authorised to give Slimming World advice and any advice that may be given should never replace the advice of your consultant.

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Cranberry & Port Sauce


  • 300g fresh whole cranberries – 3 syns
  • 50g caster sugar – 10 syns
  • 2 tablespoons cold water
  • 75ml port – 6 syns
  • 1 teaspoon ground cinnamon
  • Finely grated zest of 1 large orange
  1. In a heavy based saucepan add the cranberries, orange zest, sugar and water and bring to a boil.
  2. Reduce the heat and simmer for around 5 minutes until the cranberries start to split and soften.
  3. Add the cinnamon and port and squish the cranberries with a fork and continue to simmer on a low heat until the sauce is thick and all the cranberries have broken down.
  4. Allow to cool and then store in a sterile sealed jar and keep in the fridge for up to 2 weeks.

NOTE: – To work out the syns once cooked simply weigh the sauce and divide into 15 (15g is roughly 1 tablespoon), then divide that result by 19 (the total syns of ingredients used) and you will have your syns per tablespoon.

For example: if the above makes 400g of sauce, divide 400g by 15g which is 26.6 (rounded up to 27) then 27 divided by 19 which is 1.4 (rounded up would be 1.5 syns per tablespoon)