Once again, I thought last year’s cranberry sauce couldn’t be topped and so I was just going to remake it again this year… until I remembered that I had some red wine stored in the freezer specifically for cooking purposes.
So, here is the fantastically fresh, tangy, sweet cranberry sauce from last year but with an added depth courtesy of red wine and cinnamon. Absolutely perfect.
Cranberries, oranges, limes, cinnamon and red wine… maybe I should call it sangria cranberry sauce? It kinda smelled like sangria!
Red Wine Cranberry Sauce
- 1 (12 oz.) bag fresh cranberries $1.99
- ½ cup granulated sugar $0.08
- 1 cup water $0.00
- 1 med orange $0.78
- 1 med lime $0.18
- ½ cup red wine $1.27
- ½ tsp cinnamon $0.05
- Combine the ½ cup of sugar and 1 cup of water in a medium pot. Heat the mixture over medium heat until the sugar is dissolved (about one minute)
- Rinse the cranberries and add to the pot. Place a lid on top, increase the heat to simmer and allow all of the cranberries to pop. Zest the orange and lime while it is simmering.
- Once the cranberries have popped, add the red wine, zest and juice from the orange and zest from the lime. Stir the mixture an allow it to simmer without a lid until it has thickened (20-30 minutes). Allow to cool slightly before serving.
Step By Step Photos
Fresh cranberries… so beautiful. Make sure to rinse them off before using them.
Dissolve the sugar in water over medium heat and then add the cranberries.
WITH A LID IN PLACE bring the mixture up to a simmer and allow all of the cranberries to pop.
Once all of the cranberries have popped (and they no longer pose a splatter risk) add the red wine. Mine happened to be frozen left over red wine.
Zest the orange and lime and stir it into the pot. Juice the orange and add it to the pot as well. If you want a tart sauce, you can add the lime juice too. Let it simmer without a lid until it has thickened.
Cranberry sauce is good on so many things… sandwiches, roasts, meatballs or toasts. (see, that rhymed)