Recipe: Port & Marmalade Cranberry Sauce

Our gardening expert, David Jensen, shares one of his favourite holiday side dishes.

During the holiday season, my wife and I are making garlic mashed potatoes, focaccia rolls with homemade pesto and port-marmalade cranberry sauce. Here’s the recipe for the sauce. Trust us, it’s delicious!


3 packages fresh cranberries (about 36 ounces), washed and drained
½ cup sugar
½ cup orange juice (freshly squeezed if possible)
1½ cups port
36 ounces of marmalade


1. Stew the cranberries in a saucepan with the sugar, orange juice, and port until they are tender and a few of them have begun to burst.

2. Remove from heat and stir in 36 ounces of an inexpensive marmalade. Allow mixture to cool.

3. This makes a double batch, and it will last all winter if you freeze it.