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 fresh cranberry and blueberry sauce in 30 minutes. It’s 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!!

The BEST 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. I add pineapple and mango, or work in oranges and ginger. 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 cranberry blueberry 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 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.

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

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 supreme 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.

As I was shoveling it by the spoonful, I kept thinking how many great antioxidants 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 rarely 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!!

Cranberry Blueberry Sauce Ingredients 

To make this fresh cranberry sauce with blueberries, you’ll need: 

  • Fresh cranberries 
  • Frozen blueberries
  • Cabernet Sauvignon 
  • Granulated sugar
  • Cinnamon
  • Ground cloves 

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

How to Make Cranberry Sauce From Scratch

When I say this cranberry and blueberry sauce recipe is easy, I mean it. Simply toss all the ingredients into a large pot and bring to a rolling boil. Once boiling, reduce the heat to low and allow it to simmer until it’s thickened up (about 20 to 30 minutes). 

Transfer the fresh cranberry sauce to heat-safe jars and allow to cool to room temperature before storing them in the fridge. This cranberry blueberry sauce will stay fresh for up to 2 weeks in the fridge. 

What Type of Wine Should I 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.

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

Can I Omit the Wine Altogether? 

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.

Can You Can Cranberry Blueberry Sauce?

This fresh cranberry sauce recipe is a repost from 2014, 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’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 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. 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 - Make your own cranberry sauce with amazing depth of flavor in 30 minutes!! Easy recipe that everyone LOVES!!

Tips for Making Fresh Cranberry Sauce

As you know, I used fresh cranberries and frozen blueberries to make this homemade cranberry sauce (no need to thaw the blueberries first). But if you have a mixed berry blend with blackberries, strawberries, and raspberries, that would be lovely, too.

When making this easy cranberry sauce, 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.

Finally, make sure to use a large pot when making this cranberry sauce. The pot should be large enough for the sauce to triple in size. The juices from the berries release and as the mixture boils rapidly, it will foam and a too-small pot will easily overflow.

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 fresh cranberry and blueberry sauce in 30 minutes. It's so EASY, and everyone LOVES it!!

Yield: 20 ounces
Prep Time 1 minute
Cook Time 30 minutes
Total Time 31 minutes

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

Instructions

    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.

Notes

Sauce will keep airtight in the refrigerator for at least 2 weeks.

Nutrition Information:

Yield:

20

Serving Size:

1

Amount Per Serving: Calories: 58 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 1mg Carbohydrates: 13g Net Carbohydrates: 0g Fiber: 1g Sugar: 11g Sugar Alcohols: 0g Protein: 0g

More Cranberry Recipes:

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! 

Cranberry Bliss Bars {Starbucks Copycat recipe}

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 White Chocolate Chip Bliss Cake — The tartness of the dried cranberries, coupled with their chewiness, are great little surprises to bite into amidst the tender cake crumb.
 
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

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.

365 comments on “Cabernet Cranberry and Blueberry Sauce”

  1. I made this sauce yesterday and oh so yummy coming right off the stove! Now that it has cooled and turned jell-like can I re-heat it to serve warm and will it become somewhat liquidy?

  2. I did re-heat and it was a hit. Thank you for this recipe. btw I used both frozen blueberries and cranberries and it worked fine.

  3. I’ve made this several times, always a hit! I could eat it with a spoon of course.
    I think I got some juicy berries because even after chilling it still is pretty thin. I was going to use some leftover to make a cookie topping and it needs to be thicker. Think a reheat and simmer would help? If not I’ve got a bread recipe I try or just pour some over cream cheese and be done!

    • I could eat it with a spoon too :)

      I’ve made it tons of times as well and some batches of berries are just juicer. If you want to try to firm it up, I would re-simmer/boil for 10-15 mins or as needed, and then chill. That could work. Otherwise do as you said with the bread/cream cheese options!

    • Thanks for the quick reply! I just bought some cream cheese to top with it after giving it a taste together this morning. Heavenly! I might give it an extra simmer to thicken up some, shouldn’t hurt it to try. I have enough left I see that bread recipe happening too!

    • Well I served it over the cream cheese and talk about a HUGE HIT! Winner for sure and I’ll be freezing what’s left to do the same at Christmas.

      An added bonus- it’s perfect with a warm cinnamon spice almond granola and greek yogurt for breakfast. It makes for a nice holiday fancy breakfast or brunch idea with minimal effort and is a good alternative to a heavier dish.

  4. Do you think this sauce can be canned now for enjoying later? Trying to cut down on freezer items and canning seems a better option. :) I know others have posted about it but I can’t see the earlier comments? Thanks.

    • You have to click “older comments” at the top of the commenting section. Lots of others have canned it, I haven’t and cannot give any tips on that.

    • Thanks! I knew you’d have the answer of how to find the older comments. ? I’m sure it will be easier to find when I get home to my computer.

    • Freeze up to one year or use within three wks if refrigerated. Canning, I would not know. I add orange zest of two oranges plus the juice from both, because I need two bags of cranberry, use a tea steeper for the cloves, two cinnamon sticks, vanilla extract, just pour and pumpkin pie spice extract…found it this year! After it thickens, I add about a half stick of butter and let melt. It is delicious. Do this every year. Before heat is off, I add a nice 4 to 5 capsful of Orange Contreu Liquior. It does cook out, but the flavor is spot on, each year.

  5. I just saw this on Instagram Stories, which reminded me of this AMAZING cranberry sauce. Totally lives up to the hype.

    • They work! I RARELY do that, where I post a photo to an older recipe with a link, but I am so glad you commented on this post. And I agree this cranberry sauce is amazing and totally does live up to the hype :)

  6. I made this with high hopes. I’m not sure what went wrong, the sauce has a very bitter, extremely tart after taste. I’m hoping it will mellow in the jars. Have you heard of this? Maybe it didn’t simmer long enough? I did everything else just as the recipe called for.
    Thanks.

    • I have never heard of this. Sounds like either you accidentally short-measured the sugar, or you had really sour berries, or you didn’t simmer it long enough, or maybe the wine you used reacted strangely to heat. Honestly have never heard of this at all. I have only seriously ever gotten rave reviews on this one.

  7. I wanted a new recipe and came across yours. I did add vanilla and at the end, some pomegranate seeds for a little crunch. It is heavenly. Thanks! I think next time I’ll throw in some pecans.

  8. Hello i’m planning on making this for Thanksgiving and was wondering if i could eat this along with my turkey and dressing?

  9. so im about to make this and i noticed ive run out of granulated sugar, do you think i could use brown sugar? ugh i really dont want to go to the store with how crazy it is right now! i pray u see this and reply today!

  10. I love serving this to guests who “don’t like ctanberries”! It’s always a game changer .. lol

  11. I made this for Thanksgiving yesterday. This is our FAVORITE cranberry sauce!! I usually make an apple/cranberry or a pear/cranberry and we’ve always loved those, however, when my husband and I tasted this one we both said that this was by far our favorite one now. Delicious, delicious, delicious!!! Never will I make another cranberry sauce again. This is it. THANK YOU!!!!!!!!!

  12. How many jars does this make

  13. Have anyone tried this on a cheesecake?

  14. Going to try this today! Sounds delish.
    Does unthawed mean frozen????? If not frozen, then the word is “thawed”.

  15. Can I Water bath can this?

  16. Sounds interesting but cranberry jelly from a CAN is my absolute favorite! Eat with a spoon, yum!

  17. Christmas in July!!! We love it. I’ve made it twice within the month of July. We are water bath canning it, so we added a TBS of lemon juice to the recipe. Everyone that’s tasted it says it’s fabulous. Thank you for the recipe.

    Rating: 5
  18. I have to wonder if this recipe is able to be canned. Anyone have an idea?

    Rating: 5
  19. Ohhh, this looks yummy! Definitely on my list of ones to try! Thank you for sharing!

  20. I have made this recipe several times and I just aflove it.

    Rating: 5
  21. Thank you for the great recipe. First time making cranberry sauce.

  22. Can this recipe be made with Splenda instead of granulated sugar?

    • I have not tried it that way so I cannot say but I’m thinking the answer is no because when you boil sugar it helps fruits set up into a thicker consistency and I’m thinking that without using real sugar this might not have the proper consistency but I can’t say for sure.

  23. I have made this recipe every Thanksgiving for the past 3 years and everyone loves it, even those that typically don’t like cranberry sauce. It sometimes comes out a little bitter at first, but after a few days it’s perfect. I usually make it the Sunday or Monday before Thanksgiving.

    Rating: 5
    • I’m glad that this has been a hat over the years for you and your family and friends! The great thing about cranberry sauce is that it keeps for a long time in the fridge. I’m glad that you’re able to make it in advance.

      If you do find it to be a little bitter for your taste on a consistent basis, you can always add a bit more sugar. Sometimes though certain cranberries or just more bitter than others. As you said, it mellows after a few days in the fridge.

  24. Everyone at the office potluck loved it. I cut the cloves and cinnamon to one third what the recipe said.

    Rating: 5
  25. Will this go well with our Thanksgiving smoked ham?

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