Cabernet Cranberry and Blueberry Sauce

Cabernet Cranberry and Blueberry Sauce – Move over boring cranberry sauce! Cranberries are so much better with blueberries and wine! Make your own sauce in 30 minutes, so EASY, and everyone LOVES it!!

Cabernet Cranberry and Blueberry Sauce - Make your own cranberry sauce with amazing depth of flavor in 30 minutes!! Easy recipe that everyone LOVES!!

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 cranberry sauce, but I never make it with just cranberries. Too boring. I add pineapple and mango, or work in oranges and ginger.

What Does The Cranberry Sauce Taste Like

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.

Like drinking wine and eating jam all in one, with texture, sweetness, tartness, and juicy berries in full force.

Cabernet Cranberry and Blueberry Sauce - Make your own cranberry sauce with amazing depth of flavor in 30 minutes!! Easy recipe that everyone LOVES!!

Fast, So Easy, Ready In 30 Minutes

If you’ve never made cranberry sauce using fresh cranberries and your only experience with it is 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 is Cheeze Whiz. There’s just no comparison.

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.

Cabernet Cranberry and Blueberry Sauce - Make your own cranberry sauce with amazing depth of flavor in 30 minutes!! Easy recipe that everyone LOVES!!

What Type Of Fruit To Use

I used fresh cranberries and frozen blueberries. No need to thaw the blueberries first.

If you have a mixed berry blend with blackberries, strawberries, and raspberries, that would be lovely, too.

How Much Spice To Add

I added a generous sprinkle of both cinnamon and cloves, which really adds extra flavor and the warming notes of the spices play off the wine.

The cinnamon is quite noticeable and if you’re not a cinnamon fan, you may want to reduce the one tablespoon I used down to one teaspoon. Same goes with the cloves. Cut it in half if you don’t want it to be as boldly flavored.

Cabernet Cranberry and Blueberry Sauce - Make your own cranberry sauce with amazing depth of flavor in 30 minutes!! Easy recipe that everyone LOVES!!

What Kind Of Wine To Use

I used two-buck Chuck (Trader Joe’s Charles Shaw $2.49 cabernet), but any type of merlot, shiraz, or your favorite red 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.

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.

Cabernet Cranberry and Blueberry Sauce - Make your own cranberry sauce with amazing depth of flavor in 30 minutes!! Easy recipe that everyone LOVES!!

As I was shoveling it by the spoonful, I kept thinking how many great anti-oxidants 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 don’t eat 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. I’m having this. And pie.

Cabernet Cranberry and Blueberry Sauce - Make your own cranberry sauce with amazing depth of flavor in 30 minutes!! Easy recipe that everyone LOVES!!

Can You Can This?

This post is a repost from 2014 and I have been asked that many times and have never personally done it. But there are people who have, and they’re 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 can you can it that you know how to can. I am not an expert in canning and haven’t dabbled with it with this recipe.

I have, however, stored this in the fridge for about 10 days and it was fine. The wine naturally preserves things in my non-scientific opinion but always use your best judgment.

Cabernet Cranberry and Blueberry Sauce - Move over boring cranberry sauce! Cranberries are so much better with blueberries and wine! Make your own sauce in 30 minutes, so EASY, and everyone LOVES it!!

Cabernet Cranberry and Blueberry Sauce

Cabernet Cranberry and Blueberry Sauce – Move over boring cranberry sauce! Cranberries are so much better with blueberries and wine! Make your own sauce in 30 minutes, so EASY, and everyone LOVES it!! Your favorite red wine may be substituted in place of the cabernet. If you don’t want to use wine, you could use water, although the flavor will be completely different. The sauce has a pleasant pop of spices, but always add to taste, and if you don’t like bolder flavors, consider reducing the cinnamon and cloves. Make sure all wine used is vegan and gluten-free if necessary.

5
5 / 5 ()
Did you make this recipe?

Ingredients:

  • one 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

Directions:

  1. 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.
  2. 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.
  3. Transfer to heat-safe jars or containers with lids. Allow sauce to cool at room temperature before refrigerating. Sauce will keep airtight in the refrigerator for at least 2 weeks.
Only Eats

Related Recipes

Cranberry Pineapple Mango Preserves

Cranberry and Orange Ginger Mango Chutney

Roasted Grapes and Balsamic Reduction

Cranberry Bliss Bars {Starbucks Copycat recipe} – Dangerously good and a dead ringer for the Starbucks version

Cranberry Bliss Bars {Starbucks Copycat recipe}

Cranberry White Chocolate Chip Bliss Cake
Cranberry White Chocolate Chip Bliss Cake - The flavors of Starbucks Cranberry Bliss Bars in a Soft, Easy, No-Mixer Cake! Recipe at averiecooks.com

Cranberry and White Chocolate Chip Cookies – Cranberry Bliss Bar flavors, in cookie form. Tender, soft, pillowy centers and a 2012 Top 10 Favorite

Cranberry and White Chocolate Chip Cookies

12 Favorite Blueberry Recipes – My top 12 blueberry recipes in one post including a variety of muffins, cake, coffee cake, pancakes, and more

Favorite Blueberry Recipes - Easy, fun recipes using blueberries at averiecooks.com

Thanks for the entries in the West Elm $50 Gift Card Giveaway

Do you like cranberry sauce? How do you make yours?

347 comments on “Cabernet Cranberry and Blueberry Sauce”

  1. I doubled the recipe. My husband tasted it and immediately said, “you’re going to make more right? Cuz this will not last for 3 days in the fridge.” It’s that good. Happy thanksgiving!

    Rating: 5
  2. I am a novice. We don’t own a medium to large kettle. Does a large saucepan with a tight fitting lid work? Help! :)

  3. I’ve made this for the last few years and it’s always a Thanksgiving hit, though my fam always complains that there’s too much cinnamon! I usually make a double batch, half sugar half stevia, and this year I cut down on the spice so we’ll see how they like it. It goes with dinner but I also serve it as an appetizer, with pie crust cookies (premade pie dough with cranberries and pecans) or as cranberry brie bites (puff pastry or crescent roll dough in a muffin tray, baked with a tsp of this sauce and a piece of brie).

    Rating: 5
  4. This is so delicious! I can’t eat canned cranberry sauce, but I love your recipe! The flavors are amazing!! And my kitchen smells so good! This is my third year to make it, and my family loves it. It is a given that this will be served at least at Thanksgiving, Christmas, and New Year’s. Thank you so much for sharing your recipe. Happy Thanksgiving!!

    Rating: 5
  5. I am not a wine drinker but I keep cooking wine around. Would this be a bad substitute?

  6. I just made this – yowza good stuff! My cranberries and fruit were in 12 oz. bags, so I multiplied the recipe by 1.5. Since my daughter doesn’t like cinnamon, I used a tsp each of cardamom and vanilla, and can’t imagine it with any other spice combination. SO GOOD!!

  7. I just made this sauce a bit ago. My house smells amazing. I used syrah dessert wine, and threw in some tayberries. MMMM!! I can’t wait for Thursday! Thank you

    Rating: 5
  8. Wow!It must be delicious!Thank you for this wonderful recipe.

  9. Someone in my family is allergic to blueberries. Is there anything that would be a good substitute? Any thoughts on this?

  10. I am making this right now and it smells Devine!!! Also…the taste of my CabSav is pretty good too!

    Do you serve this warm or cold?

    Thanks and Happy Thanksgiving!

  11. I forgot to put on my rating!! BTW…like you not a fan of Cranberries! However…this really is delicious! I also added some pure Vanilla extract!

    Rating: 5
  12. Can I use fresh blueberries instead of frozen?

  13. Can fresh blueberries be used as a substitute for frozen?

  14. Hi Avery. OMG, excellent recipe. THis is the 2nd time i made it this month (first was a trial). It came out a little thin and watery the first time, i think because I did a recipe and a half because cranberries come in 12 oz. packages. I 1 1/2’d the wine but not the sugar. THis time, I did both (1 1/2 cups) and it was a perfect consistency. A little on the sweet side so i might cut the sugar and wine back by 1/4 cup next time.

    Rating: 5
  15. As I type this recipe, w/ the addition of blackberries I needed to use up, is cooking on the stove. OMG, the smell is incredible. I want to dive right in and eat this. AND I’m not a fan of cranberry sauce. Thank you for this recipe.

    Rating: 5
  16. Hi there, I’m trying this for the first time and have heard great things…. Just a quick clarification, the recipe calls for “frozen blueberries…unthawed? I’m confused about whether I should thaw them or leave them frozen? It probably doesn’t matter but is confusing as written. I’ll let you know how it turns out.

    Thanks!

  17. I just made this yesterday for Thanksgiving, and what a HIT! Everyone L-O-V-E-D it. My son loved it so much he put it on his vanilla ice cream with his apple pie. I made more today. I doubled the recipe, and only put in 1 teaspoon of ground cloves. It came out so good. I already put it on a peanut butter and jelly sandwich. Thank you for this recipe. I will be cooking this all year round. I give this 10 stars!!!!!!!!!!!!!

    Rating: 5
  18. Made this for Thanksgiving as written and it was a hit. Flavor was very rich and delicious! Definitely akeeper!!

  19. Oh mama…this was good! Super easy, and it wowed everyone! I used Merlot. Everyone thought this would be so good over vanilla ice cream, too! I’ll have to check that out!

  20. Made this for Thanksgiving and it was a big hit. Used ⅔ of spices and next time may add some Grand Marinier.

    Rating: 5
  21. I am loving this cranberry sauce I’m making it right now for the second time this week. I’ve been eating this with everything. Thanks for the great recipe

    Rating: 5
  22. This sounds amazing! Do you think this recipe could be canned?

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.