Homemade Red Wine Cranberry Sauce

Cranberries are one of the icons of the holiday season from Thanksgiving through Christmas. The tartness cranberry sauce helps cut through the richness of other foods typically served for Holiday meals, and provides balance.

Making it from scratch is so easy, and it’s a make ahead recipe that can be served at room temperature. This makes it easier to prepare the Thanksgiving meal where time and oven space is at a premium.

Have it with Thanksgiving turkey and dressing, Easter ham, or with Christmas dinner. Turn leftovers into a tasty condiment on sandwiches, or hot brie bites appetizers.

Ingredient Notes

• Fresh cranberries. Use fresh or frozen berries. I typically start with fresh but the frozen berries hold up so well, you can add them straight from the freezer into the pot.
• Sugar. You’ll use BOTH granulated sugar and light brown sugar. The combination adds richness and depth.
• Orange. You’ll be using the freshly squeezed juice as well as the zest. Zest the orange first, then cut it in half and squeeze out the juice. Room temperature oranges will provide more juice than cold ones. If you need to, put it in the microwave for 5-10 seconds and then roll it on the counter to get the juice flowing.
• Pinot Noir wine. This is a light red wine that pairs well with turkey so it makes sense to use it here. Shiraz or Malbec would also be nice as a substitute. Use a wine you would also enjoy drinking, that way you can serve the rest of the bottle with dinner.

How to Make It

See the full instructions in the recipe card at bottom.

1. Add all ingredients to a medium saucepan EXCEPT the wine. Bring to a boil and stir often.

2. Reduce heat to a simmer until cranberries pop and sauce begins to thicken.
3. Turn heat off and stir in the wine. The hot temperature will help to burn off the alcohol but leave the flavor of the wine.

Helpful Tips

If you have concerns about the alcohol you can divide the sauce in two, adding the wine to one batch. Or, continue to cook for 2 or 3 minutes so the alcohol cooks out leaving the flavor of the wine.

Experiment with other spirits like brandy, port, orange liqueur, spiced rum, or other red wine varieties (Merlot, Malbec, Shiraz).

Make up to 3 days ahead. Store leftovers in the fridge for up to 3 more days.

Make and freeze for up to 3 months. Thaw in the fridge overnight before serving.

Serving Suggestions

There’s so much you can do with cranberry sauce! Spoon it over baked brie, or create crostini appetizers by spreading toasted baguette slices with goat cheese, brie, or cream cheese and then top with warm cranberry sauce.

Mix cranberry sauce with cream cheese to make muffin appetizers, or make turkey sandwiches with it. Serve it for dessert by topping these baked mini cheesecakes.  

More Thanksgiving Recipes

Here are some fantastic menu ideas to serve with red wine cranberry sauce.

Start with pumpkin curry soup for a first course. The main dishes include slow cooker turkey breast, delicious broccoli casserole, and updated wild rice dressing. If you’re in the south, you know sweet potato casserole is a must!

PARTY TIP: Decorate with cranberries: Float them in water with a candle, fill a glass vase with flowers surrounded by cranberries, freeze them in ice trays, or add them to small bowls to hole place cards.