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+ servings

Port-Rosemary & Hibiscus Cranberry Sauce

Prep Time15 mins
Active Time30 mins
Rest time1 hr
Course: Side Dish
Cuisine: American
Keyword: Thanksgiving
Yield: 2.5 Cups


  • 2 C Ruby Port
  • 2 ea. 4” Sprigs Fresh Rosemary reserving the tip of one sprig for garnish
  • 3 C Fresh Cranberries 1 bag
  • 4 Tbsp Light Brown Sugar divided
  • 1 tsp. Cardamom
  • 1 tsp. Cloves
  • 2 Tbsp Orange Marmalade
  • 2 tsp. Orange Zest
  • Pinch of kosher salt
  • 2 tsp. Cranberry Pear Balsamic Vinegar*
  • 2 tsp. Hibiscus Tea* steeped in 1 cup very hot water set aside


  • In a medium saucepan set over med-high heat, add port wine and rosemary sprigs, reduce by just more than half (approximately 20 minutes) Carefully remove rosemary sprigs and discard.
  • Turn heat to low, add 2 Tbsp brown sugar, cardamom, cloves, pinch of salt, orange zest and orange marmalade, stir well to incorporate and allow marmalade to dissolve.
  • Add fresh cranberries, cranberry-pear balsamic vinegar and hibiscus tea. Allow the cranberries to breakdown, stirring often. This should take about 10 minutes. Remove from heat, add remaining 2 Tbsp brown sugar, stir. Allow to cool completely, the sauce will thicken as it cools. Store in refrigerator.


*Buy a good port! Remember you will want to drink what you don’t use to cook with.
**Hibiscus Tea and Cranberry Pear Balsamic Vinegar can be sourced at Estero Bay Olive Oil & Tea