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.
This sauce is amazing! I used 1 1/2 cups of Allulose instead of sugar to make it sugar free. I am taking it to Thanksgiving dinner. Everyone is going to love it!
This sauce is amazing! I used 1 1/2 cups of Allulose instead of sugar to make it sugar free. I am taking it to Thanksgiving dinner. Everyone is going to love it!
I am glad it turned out amazing and that you were able to make it sugar free, too! Impressive!
Just made this sauce and it is by far my new favorite. I made a big batch with 2 bags and a big carton of fresh blueberries. I did 1 cup wine and 1 cup orange juice, I didn’t double the spices though and did a little less sugar for two batches. The flavors are amazing and the house smells great. For sure making this a recipe I will repeat for years.
I am so glad that this is a new favorite for you! I would have done the same if I was doubling it…a bit less sugar and not quite as much spice. Glad you could find fresh blueberries and that your house smells amazing!
Beautiful overhead photos, Averie. I wanted to do a face plant right into that delectable looking condiment! And I 🤣 at your “As I was shoveling it by the spoonful…” comment. I fear I’d start, and not stop until it was all gone. But, being a (mostly) fearless old woman, I’ma bite the bullet , and give it a try. Or 2. Can’t drink the wine, but I’ll slide eating it by 😁.
I do have a question, though. Why fresh cranberries, but frozen blueberries? Couldn’t they also be fresh, or does it have something to do with the cook time?
Thanks so much, and Happy Thanksgiving to you and yours!
I use frozen blueberries because in November (especially) fresh blueberries are very expensive and frozen are a better value. However, you can use fresh if you’d like. It won’t change the cooking time in any meaningful way. Enjoy!
Year number 4 making this! I use 1/2 raspberries and 1/2 blueberries. I also use 1/2 Cabernet and 1/2 apple juice. Love it!! Thanks for the great recipe!
Year number 4 making this! I use 1/2 raspberries and 1/2 blueberries. I also use 1/2 Cabernet and 1/2 apple juice. Love it!! Thanks for the great recipe!
Thanks for the 5 star review and I am glad you’ve been making this for 4 years now and you love it!
I made this for Thanksgiving (using a small amount of cinnamon)and it was really good…but I felt like something was missing. I added orange zest to the leftovers and it was AWESOME!!
I made this for Thanksgiving (using a small amount of cinnamon)and it was really good…but I felt like something was missing. I added orange zest to the leftovers and it was AWESOME!!
Thanks for the 5 star review and glad that this was a winner and that you tweaked it with some orange zest!
Help! I made this terrific-sounding recipe exactly as described this afternoon and it tastes like grape jelly.
I think recovery is possible…do you think i should add more fresh cran and cook a little more…? Id like to decrease the sweetness and up the tartness…
TIA,
Patty
I don’t know how it will work to go back in and tweak the recipe after it’s already cooled. What I would do is make a batch of just cranberry sauce with cranberries and a little bit of sugar and a little bit of wine, nothing to make it overly sweet and then mix that with what you already have.
This Cabernet cranberry & blueberry sauce is THE BEST! I make this every year for Thanksgiving or Christmas. It has wonderful depth of flavor, is easy to make, and is fabulous spooned over vanilla ice cream, if you don’t eat it all by the spoonful first! Oh my goodness, yumm!
This Cabernet cranberry & blueberry sauce is THE BEST! I make this every year for Thanksgiving or Christmas. It has wonderful depth of flavor, is easy to make, and is fabulous spooned over vanilla ice cream, if you don’t eat it all by the spoonful first! Oh my goodness, yumm!
This Cabernet cranberry & blueberry sauce is THE BEST! I make this every year for Thanksgiving or Christmas. It has wonderful depth of flavor, is easy to make, and is fabulous spooned over vanilla ice cream, if you don’t eat it all by the spoonful first! Oh my goodness, yumm!
I’m glad you love it and that you make it every year and I agree I can just eat it by the spoonful as well!
i’m going to make the cranberry cabernet, sounds delish and a bunch of antioxidants mmm Thank You
That is a great way to think of this recipe, full of antioxidants! Enjoy!
I made a batch of this and then put it in jars and then in a canning bath. Boiled for 15 minutes and the jars sealed up great. Now I have some for anytime of the year.
I made a batch of this and then put it in jars and then in a canning bath. Boiled for 15 minutes and the jars sealed up great. Now I have some for anytime of the year.
That is great to know, and thank you for sharing what you did. I know this will help another reader, who comes across your comment. Have a great holiday season!
Just amazing. I could not get enough. So rich and flavorful. I left out the cloves