🫐🍷Move over boring cranberry sauce and make Red Wine Cranberry Sauce instead! 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.
- 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 great 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.
- Not into wine? Use cranberry juice instead.
- 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.
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.
Canning: See the FAQs below.
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 2013, 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.
Cabernet Cranberry and Blueberry Sauce
Video
Equipment
Ingredients
- 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 teaspoon ground cinnamon, or to taste
- ½ teaspoon ground cloves, or to taste
Instructions
- Combine all ingredients in a medium to large kettle, and bring to a rolling boil, stirring intermittently. Tip – 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. Tip – The sauce will thicken much more as it cools so don't judge the thickness when it's on the stove or just removed.
- Transfer to heat-safe jars or containers with lids. Allow sauce to cool at room temperature before refrigerating.
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 2013 and reposted November 2019 with updated text.
I have made this and it is delicious. I might try it with some brown sugar and see how it tastes.
Thanks for the 5 star review Jayne and Iâm glad to hear that you love it and plan to make it again!
Read through almost all of the over ten years worth of comments! LOL! Will be making this today and canning it. For those wondering about the canning, I found this 2014 comment:
November 21, 2014 at 7:40 pm
I am giving jams, jellies and pickles this year for Christmas. I came across this recipe and decided to âjam itâ. I doubled the recipe, added 3 tblsp. of pectin, and processed it in a water bath(10 minutes). It turned out GREAT. It yielded 7 half pint jars.
Also see fresh blueberries can be used instead of frozen :)
Happy Thanksgiving! Thank you Averie!
Thank you for reading through 10 years of comments on this post! I had no idea when I made it back then that it would achieve such popularity and it’s nice to reflect back.
Please come back after you can it and let me know how it went. I am sure it can be done pretty easily but I don’t can so it’s not my wheelhouse. You can absolutely use fresh blueberries although given their price, they’re a delicacy (especially in the fall/winter) for me! So I use frozen or a bag of mixed berries from Trader Joe’s freezer case.
could I can it
I discuss this topic in the post. Scroll back and reread :)
Iâve made this 3 times now and will be making a double batch today in prep for Thanksgiving! I love to serve it on a charcuterie board w crackers and blue cheese! Itâs also been on our Thanksgiving table the last 2 years! Super Yummy!!
Thanks for the 5 star review, Terri, and I love hearing that this is a huge hit for you and you’re going to make a double batch now in advance of Thanksgiving and that you love it with blue cheese – sounds amazing! And that it’s a Thanksgiving table staple. I really appreciate hearing this!
I OMITTED BLUEBERRIES
I USED 24 OZ FRESH CRANBERRIES
2 CUPS CANE SUGAR
2 TBSP CEYLON CINNAMON
JUICE OF 1 TANGERINE
1 1/2 CUPS NON ALCOHOL CAB SAUVIGNON
1/2 TSP SALT
SIMMERS FOR 20 MINUTES
NXT TIME USE LESS SUGAR
I was just wondering if this could be canned in a water bath to preserve for longer
Please read the FAQs where canning is discussed.
Just made this today…it is to die for!! My son who doesn’t really like cranberry sauce says “this is great!” I thought oh I’ll have a lot of this to freeze after Thanksgiving…I don’t think so! So YUMMY! Thanks you!
Thanks for the 5 star review, Anne, and I’m glad that this impressed your son who previously hasn’t cared for cranberry sauce but glad this changed his mind!
I’ve been making this for years. It’s wonderful. For all those wackos who think canned cranberries are the only way to go, they need to give this a try. They’re probably all a bunch of winos so this should fit right up their alley.
Thanks for the 5 star review and I agree that this cranberry sauce is best in class!
Been making this for years! My absolute favorite! Thank you for sharing!
Thanks for the 5 star review, Marie, and I’m glad you’ve been making and loving this for years!
Made this recipe last year and gave a jar as a gift for a friend. My friend absolutely loved it. Making this recipe again this week for Thanksgiving. Thanks for sharing. đ
Thanks for the 5 star review and I’m glad you’re making this one again this year and that your friend also loved it!
I made this last Thanksgiving & it was a HUGE hit!! Really, everyoneâs favorite!!! Obviously Iâm making it again this year – theyâll all be so happy!! YummmmmâŠthank you for this wonderful recipe – we love it!!!
Thanks for the 5 star review, Deb, and I’m glad this was everyone’s favorite last year and that you’re making it again this year!
I have been making this for years now, and it’s my husband’s favorite! This year, my son and his wife who are both in recovery are here for dinner so I decided not to use the wine. Instead I added pomegranate juice and it was amazing! I also have always used coconut sugar as I am not a fan of white sugar. I absolutely love how it makes the whole house smell like holidays, and everyone goes back for more â€ïž
I have been making this for years now, and it’s my husband’s favorite! This year, my son and his wife who are both in recovery are here for dinner so I decided not to use the wine. Instead I added pomegranate juice and it was amazing! I also have always used coconut sugar as I am not a fan of white sugar. I absolutely love how it makes the whole house smell like holidays, and everyone goes back for more â€ïž
Thanks for the 5 star review and pomegranate juice sounds like a lovely substitute! As well as the coconut sugar. And yes, I agree, this recipe definitely makes the house smell and feel like the holidays!
Love this! I make every year for Thanksgiving. This year I added vanilla, orange juice, and whiskey(instead of wine). I use brown sugar instead of white sugar. Turned out amazing!
Love this! I make every year for Thanksgiving. This year I added vanilla, orange juice, and whiskey(instead of wine). I use brown sugar instead of white sugar. Turned out amazing!
I am so glad this is on your menu every year! The whiskey + OJ combo sounds amazing and with brown sugar, too. I wish I was having that. Happy Thanksgiving!
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.