Cranberry-Port Sauce

Name: Cranberry-Port Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 1½ cups (350 ml)
Cuisine: French Classic
Ingredients: about ¼ cup (65 ml) Cranberry; 2 Tbsp honey (compote) (30 ml) Honey; 2 Tbsp water (compote) (30 ml) Water; 2 Tbsp minced grey shallot (30 ml) Shallot; Knob of butter (15 g) Butter; 2 Tbsp raspberry vinegar (30 ml) Raspberry Vinegar; ½ cup (125 ml) Port; ½ cup (125 ml) Red Wine; 80 ml orange juice Orange Juice; 1 cup (250 ml) Beef Stock

Independent adaptation of a publicly published Daniel Vézina recipe. Not affiliated with, sponsored by, or endorsed by Daniel Vézina.

FINISHING SAUCE · VENISON & GAME

In the published recipe, this is the finishing sauce for Les Produits du marché. The same recipe pairs it with Warm Cranberry Vinaigrette, the vinaigrette.

Vézina's cranberry-port sauce for venison.

On the jar

CRAN-PORT

Method: stove
Yield: about 1½ cups
Ingredients: 10

Stove sauce. Cook from the recipe

Ratio

Cranberry 65 mlHoney 30 mlWater 30 mlShallot 30 mlRaspberry Vinegar 30 mlPort 125 ml

Ingredients

Cranberryabout ¼ cup (65 ml)
Honey2 Tbsp honey (compote) (30 ml)
Water2 Tbsp water (compote) (30 ml)
Shallot2 Tbsp minced grey shallot (30 ml)
ButterKnob of butter (15 g)
Raspberry Vinegar2 Tbsp raspberry vinegar (30 ml)
Port½ cup (125 ml)
Red Wine½ cup (125 ml)
Orange Juice80 ml orange juice
Beef Stock1 cup (250 ml)

Method

This sauce is cooked on the stove. The jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

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Companion jar

Cranberry-Port Sauce wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 4 stars · 3 national awards

Cucumber Broth★ STARRED KITCHENOn the jar: CUCUMBER BRO
Honey-Vinegar CaramelHATTED KITCHENOn the jar: HONEYVINEGAR
Rice Wine Pan SauceNATIONAL AWARD WINNEROn the jar: SHAKING BEEF
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Daniel Vézina — published sauce recipes in the PantryFlex catalog. Michelin 1* (Laurie Raphaël, Québec).

Originally published as Sauce Canneberges–Porto.

Adapted from a Daniel Vézina recipe (Daniel Vézina / Gourmetpedia (Les Produits du marché)).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Daniel Vézina / Gourmetpedia (Les Produits du marché) (published as “Sauce Canneberges–Porto”). Full citation lives in Provenance.

Companion jar