Red Wine Cranberry Sauce — 🫐🍷😍 Move over, boring cranberry sauce! Cranberries are so much better with blueberries and wine! Make your own fresh cranberry and blueberry sauce in 30 minutes. It’s so EASY, and everyone LOVES it!
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The BEST Homemade Cranberry Sauce Recipe
Drinking wine and eating jam are two things I’m great at. Doing them under the guise of ‘cranberry sauce’ is the best idea I’ve had for elevating cranberry sauce from a side dish to a starring dish.
I love fresh cranberry sauce, but I never make it with just cranberries. Too boring.
Instead, I add pineapple and mango or work in oranges and ginger. This year, I doctored up the cranberries with cabernet sauvignon and blueberries, and this blend is my favorite ever. I had to refrain from eating the whole batch in a day. So good.
This blueberry and cranberry sauce is like drinking wine and eating jam all in one, with texture, sweetness, tartness, and juicy berries in full force.
If you’ve never made cranberry sauce using fresh cranberries and your only experience with it is traditional cranberry sauce from a can, and you think you ‘don’t like cranberries’, I don’t blame you.
That’s like saying you don’t like cheese if your only experience has been eating Cheeze Whiz. There’s just no comparison.
Fresh cranberry sauce is supremely easy to make, and I always wonder why people buy it in cans or containers.
From start to finish, it takes 30 minutes, and all you need to do is toss everything into a kettle, stir intermittently, and a half hour later, you’ve got rich sauce with supreme depth of flavor.
If you’re into wine, you’re going to go head over heels for this sauce. While it simmers, the scent of the wine reducing with the cinnamon and berries is heavenly. You don’t need scented candles with this simmering.
As I was shoveling it by the spoonful, I kept thinking about how many great antioxidants I was getting from the blueberries and all those great heart-healthy flavonoids found in red wine, and what a great service I was doing my body. Right.
Since I rarely eat roasted turkey, or stuffing, and I’ve never been into mashed potatoes or gravy, and usually most vegetables are way too mushy and overcooked for my taste, Thanksgiving has never been a meal I look forward to, with the exception of the cranberry sauce.
You can have your turkey, stuffing, and everything else on your Thanksgiving menu. I’m having this. And apple crumble pie.
What’s in the Red Wine Cranberry Sauce?
To make this unique Thanksgiving cranberry sauce with blueberries, you’ll need:
- Fresh cranberries
- Frozen blueberries – If you have a mixed berry blend with blackberries, strawberries, and raspberries, that would be lovely, too
- Cabernet Sauvignon
- Granulated sugar
- Cinnamon – I use ground cinnamon instead of a cinnamon stick. If you’re not a cinnamon fan you may want to reduce the one tablespoon I used down to one teaspoon
- Ground cloves – Cut the amount of cloves in half if you don’t want your sauce to be as boldly flavored
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Red Wine Cranberry Sauce
When I say this unique Thanksgiving side is so easy, I mean it!
Follow these very simple directions for the best-ever cranberry sauce:
- Combine all the ingredients in a medium to large kettle, making sure the kettle has enough room for the sauce to at least triple in volume.
- Bring the mixture to a rolling boil, stirring intermittently.
- Reduce the heat to low, and allow your sauce to simmer until it reduces and thickens slightly.
- Transfer the sauce to a heat-safe jar or containers with lids.
- Serve immediately, or allow your red wine cranberry sauce to cool completely before storing.
What to Serve with Cranberry Sauce
Storage
In the Refrigerator: Once cooled to room temperature, homemade cranberry sauce will keep in an airtight container in the refrigerator for up to 10-14 days.
In the Freezer: Once the red wine cranberry sauce has cooled completely in the fridge, it can be frozen for up to 3 months.
To Serve: Thaw frozen sauce overnight in the fridge. Serve it cold, or warm it in the microwave or in a saucepan on the stovetop over medium heat.
Recipe FAQs
I used two-buck Chuck (Trader Joe’s Charles Shaw $2.49 cabernet), but any type of merlot, shiraz, Pinot Noir, or your favorite dry red wine will work.
Not into wine? You can use water, but that defeats the purpose and the flavor will not be nearly as rich and robust. I don’t know how much alcohol cooks off and how much doesn’t.
I would surmise most is cooked off, but it’s your call if this is appropriate for you or your family members.
I put it into the same category as beer bread. There’s not enough and it’s stretched over too many servings, and it’s heated anyway. So, no one will be catching a buzz from cranberries. Darn.
This fresh cranberry sauce was originally posted in 2014, and I have been asked that many times. I’ve never personally canned this cabernet cranberry and blueberry sauce, but there are people who have, and they’ve written about what they did in the comments.
If that’s something that interests you, I encourage you to read over the older comments and put your canning expertise to work.
Chances are, if you’re asking about canning this cranberry sauce, then you know how to can. I am not an expert in canning and haven’t dabbled with it with this recipe.
If you love a zesty cranberry sauce, feel free to use a mixture of blueberries, cranberries, oranges, and spices. You can also add orange zest or lemon zest for a citrusy kick. Or, simply add more sugar or increase the amount of spices included. Just keep in mind that this recipe is pretty bold. So, be sure to taste it before adjusting the ingredients.
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Cabernet Cranberry and Blueberry Sauce
Equipment
- 1 Large Kettle
Ingredients
- 1 (8 ounce) bag fresh cranberries
- 6 ounces frozen blueberries, about 1 1/2 cups, unthawed
- 1 cup cabernet sauvignon, or shiraz, merlot, or a favorite red wine
- 1 cup granulated sugar
- 1 tablespoon cinnamon, or to taste
- 1 teaspoon ground cloves, or to taste
Instructions
- Combine all ingredients in a medium to large kettle, and bring to a rolling boil, stirring intermittently. Make sure kettle has room for sauce to at least triple in volume. The juices from the berries release and as the mixture boils rapidly, it will foam and a too-small pot will easily overflow.
- Reduce heat to low and allow sauce to simmer for about 20 to 30 minutes, or until reduced and thickened slightly, and most of the cranberries have burst. Sauce will thicken more as it cools.
- Transfer to heat-safe jars or containers with lids. Allow sauce to cool at room temperature before refrigerating.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Cranberry Recipes:
Spiced Cranberry Sauce with Apples — Spice up your holiday celebrations with this scrumptious FAST and EASY homemade cranberry sauce that’s made with cranberries, apples, apple cider, cinnamon sticks, and allspice for the PERFECT must-make side dish! A lovely balance of sweet-yet-tart with warmly spiced flavors so you’ll never want to think about using store bought sauce again!
Cranberry Orange Bread with Sweet Orange Glaze — The fresh cranberries in this cranberry orange bread contrast nicely with the sweet orange glaze, making it the perfect blend of sweet and tart!
Cranberry Bliss Bars {Starbucks Copycat recipe} – Dangerously good and a dead ringer for the Starbucks version!
Crustless Cranberry Pie — Somewhere in between pie, cake, and blondies is what you get with this FESTIVE recipe! Take advantage of those fresh cranberries!
Cranberry and White Chocolate Chip Cookies – Cranberry Bliss Bar flavors, in cookie form. Tender, soft, pillowy centers and a 2012 Top 10 Favorite
Cabernet Cranberry and Currant Sauce – Make your own EASY homemade cranberry sauce in 30 minutes! It’ll be the star side dish of your holiday meal! Cranberries are so much BETTER with wine!
Cranberry Oatmeal Crumble Bars — The bars are soft, slightly chewy, and the hearty oats with big crumbles are a perfect contrast to the juicy cranberry filling.
Cranberry Chocolate Chip Blondies — The soft, buttery, caramely, brown sugary, blondie base is the perfect complement to the chewy, tart cranberries.
Originally posted November 2014 and reposted November 2019 with updated text.
hahaha, I’m good at ut as well :D
Averie, this sauce is beautiful!! Crystal clear photos too. I love the way you shoot things in jars. I would slather this aromatic and flavorful sauce onto everything I eat. I love that you added blueberries and wine! (you’re my kind of cook!) I’ve had homemade cranberry sauce before, but have never made it myself and to be honest, had no idea it was this simple.
And “the scent of the wine reducing with the cinnamon and berries” has me sold!
Sally omg please make this. I know we both have a ton of recipes and there’s no time to re-make someone else’s stuff…BUT…if you need a thanksgiving offering, whip a batch of this up and bring it. Toss it all in a kettle and 30 mins later you’re good. SO GOOD. I mean, I know you just posted that cran bread and ironically I have a cran-orange muffin recipe for next week and I know not everyone loves cranberries, but for those of us who do, this is the ticket. Thanks for the photo compliments…dark things, with reflective light, in a jar, it can be a nightmare and half the images I took for this were a blurred mess but the ones that worked, were TACK sharp. Thanks for noticing :)
You don’t really have to try hard to make me eat any recipe with wine in it! I love this twist. I know my dad will love this at Thanksgiving too!
I want that drink on your blog today! Hugely. I would use it to wash down my cranberry sauce :)
I just want to be sure before I make this – no sugar at all??? Wouldn’t this be delish on top of crostini with melted brie – yum!
There is 1 cup of sugar in it! I updated the recipe section. You’re going to love it. LMK what you think!
You had me at cabernet, but blueberries too? Love.
thanks Erin!
Oh I love this Averie! Nice flavors all the way around!
This sauce is awesome! I’d totally put it on more than just thanksgiving stuffing. The blueberries in it are so fun!
They add such a great flavor too!
I think I’m pretty good at drinking wine too ;) And jam, actually now that I think about it. So combine those into sauce and I’m pretty sure I could down this quite quickly.
Such great idea to use all of these ingredients in cranberry sauce! Love it.
Glad to hear you’re good at both those things…me too :)
Averie you’re a girl after my own heart! Wine and cranberries – PURE MAGIC!!
Glad to hear you’re a fan of both :)
Averie, I’m with you–why reach for the canned stuff (the lines totally creep me out) when in 30 minutes, you can have this gorgeous sauce. I’ve seen bunches of cranberry sauces out there, but this is the one I’m sending to my mom for our menu. Like you, I can never get enough jam or wine. Or cheese, but that’s another story.
Well I’m honored that in a sea of nonstop cran sauces and options, you just emailed this one to your mom. THANK YOU! If you end up trying it, please LMK what you think! :) Wow!
I am making this tomorrow!! I know I’ll love it as much as the tomato chutney so I’ll have to try and save some for my husband. I just glanced over the recipe again—might as well make a double batch to be on the safe side! This looks very healthy to me–no guilt if I do eat most of it by myself. I am soooo excited to try this!!!!
This is to cran sauce with the tomato chutney was to chutney. Paula, loveeeeed it. Like loved it to the point I ate the mason jar and a half that the batch made in under 24 hrs. I literally had to force myself to stop eating it so I could take pics of it. And I NEVER do that. Not even with cookies! I have a feeling that this stuff would last a very long time in the fridge or even freezer, i.e. like freezer jam. It’s practically at the jam point after the 30 min simmer and sealing it off in a glass jar. LMK what you think!
Fantastic idea using the wine! I started making a cranberry “relish” a couple of years ago. I use some chipotle to give it some body and heat. But this would be amazing when you wanted a totally different flavor profile. Talk about perfect for a wine tasting party too!!
Oh I bet your version with the chipotle is excellent! A nice kick for sure! And yes to this stuff being perfect for a wine-tasting party. I never thought of that :)
This is so pretty! I love that color!! I think I could spread this on some toast and be happy for days!
UGH! OK, 1st of all, the ugh is not for the recipe. It looks AMAZING! Really want to try it. Cooking Turkey Hindquarters this weekend & my very picky boyfriend loves homemede cranberry sauce, also wine, so thinking this will be a winner.
As a kid I was never a big fan of cranberry sauce, (mom likes the canned stuff) so never had to worry. When he moved in with me in 2006, HAD to make it from scratch, so to make it more palatable for me, I added blueberries to the recipe I had. So with your recipe, we both win!
Bought a bunch of extra bags for the freezer last November. (They aren’t available all year in Hawai’i). However, they take up a lot of space & make my Sam’s/Costco restock trips difficult.
So the UGH is because I saw there is supposed to be a canning comment somewhere & thought maybe I can cook them all up later tonight, (to make freezer space for my Sam’s trip tomorrow) & I could give canning a try for the surplus!
My plan was to find that post in the older comments, copy & paste it into a new comment to “BUMP” it up to the top to make it easier to find for new visitors such as myself. It’s what I used to do when I was an officer for a FB Group (until my neurologist cut my screen time) to give easy access to info/posts frequently needed by members.
1hour+ later… my phone is almost dead, my head & eyes hurt & the only link left is “Newer Comments”, (ie: end of comments). Somewhere deep along the way, waiting for comments & ads to load, & feeling the headache starting, I stopped reading every comment & started skimming & apparently missed it.
Tried going backwards back up the comments, but I am now at 5% battery. If you have time, can you please bump it to the top? The “How to can it” comment? I would deeply appreciate it.
I’m older now & have health issues that makes everything, including making meals, painful if I have too much to do at one time. It would be nice to be able to have some of this deliciousness on hand. I can picture him eating it right out of the jar! Lol. Thank you for your time!
I cannot bump up comments, there is just simply not that functionality.
I would simply google how to can cranberry sauce and improvise from there but of course knowing, that canning incorrectly can make one very sick if the product is not perfectly preserved and since I have never done it, I really cannot give advice or comment on exactly what is needed.
Good luck on your canning experiments.
So great that this doesn’t have tons of sugar in it like every cranberry sauce ever. Fresh cranberries are so much fun to work with. I often add dried cherries to cranberry sauce and we fight over them ;)
And I thought about going with even less but any less and I feared it would get too tart. I am so happy with how it came out!
This sounds wonderful! What a great twist on a Thanksgiving classic!!
Yeah, so I’ll be making this. Whether I share it with my family or not is still up for debate… ;)
I ate the whole batch myself in like…24 hours. Totally didn’t share! LOL