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
Red Wine Cranberry Sauce
- 12 oz bag fresh cranberries ($1.99)
- 1/2 cup granulated sugar ($0.08)
- 1 cup water ($0.00)
- 1 med orange ($0.78)
- 1 med lime ($0.18)
- 1/2 cup red wine ($1.27)
- 1/2 tsp cinnamon ($0.05)
- Combine the 1/2 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, cinnamon, 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.
See how we calculate recipe costs here.
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 and cinnamon. 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)
What happens with the cinnamon? The photo looks like you’ve used it as a garnish but the recipe calls for a measured amount. I can’t find in the instructions where to add it.
Sorry about that. All fixed now. Add the cinnamon when you add the red wine.
So excited to try this! I always make a cranberry orange version of sauce but adding the wine will be a fun change! I am also going to try later with a cran raspberry juice. Great recipes! Well written and easy to follow! (Your Chicken stock recipe is in the Instant Pot cooking right now to go in my stuffing!)
I’m looking for today’s AMNW where Helen learns a new
wine cranberry sauce with pineapple
Would it be crazy to try this sauce as a topping on crepes or even on buttermilk pancakes?
Not at all! If you love cranberry as much as I do, I’m sure it will be great. :)
this is soo good! I upped the sugar to 1 cup
Would I be able to make this the night prior? Or does it not hold well?
It does hold very well. :)
How do you feel about port instead of regular red wine?
I’ve never tried it in this, but I think this recipe is very flexible with the wine varieties. The port might give it a little extra punch!
Can it be frozen? Just wondering.
I would think so, although I haven’t tried it.
I wish I had made this for Thanksgiving. but will have to give it a try for Christmas. I LOVE homemade cranberry sauce. My family is full of great cooks, but for some reason this always gets overlooked and we end up with slices of canned Cranberry goo. Gross. I’m so excited for this! Thank you!
Can’t wait to use this recipe today! You didn’t mention when to add the cinnamon but I’m guessing it goes in with the zest in step 3? Thanks for the recipe and Happy Thanksgiving!
Just made this! It is amazing! It isn’t even cold yet and I had to sneak a taste – just wonderful! Thank you!
Oh my gosh, that looks divine. I may just choose to randomly make this ’cause a sauce like that is probably way too good to only be had once or twice a year.
I love fresh cranberry sauce. I put marmalade and currant jelly in mine, which isn’t an official recipe, just something my mom taught me. I love the marmalade and how it balances out the cranberry, which I suppose is similar to what’s happening here.
Can I use canned cranberries – we don’t appear to have fresh cranberries in Perth Australia :(
This looks delicious! Maybe I’ll try it for Thanksgiving :)