Red Wine Cranberry 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!
Table of Contents
- The BEST Cranberry Sauce Recipe
- What’s in the Red Wine Cranberry Sauce?
- How to Make Red Wine Cranberry Sauce
- What Type of Wine Should I Use?
- Can I Omit the Wine Altogether?
- Can Cranberry Sauce Be Canned?
- How Long Does Cranberry Sauce Last?
- Can Cranberry Sauce Be Frozen?
- What to Serve with Cranberry Sauce
- Tips for the Best Cranberry Sauce
- Cabernet Cranberry and Blueberry Sauce Recipe
- More Cranberry Recipes:
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.
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.
What’s in the Red Wine Cranberry Sauce?
To make this unique Thanksgiving cranberry sauce with blueberries, you’ll need:
- Fresh cranberries
- Frozen blueberries
- Cabernet Sauvignon
- Granulated sugar
- Cinnamon
- Ground cloves
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:
- 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.
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 Cranberry Sauce Be Canned?
This fresh cranberry sauce was originally posted in 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 up to 14 days and it was fine. And while I wouldn’t suggest freezing it and then serving it to company, it will keep airtight in the freezer for up to 3 months.
The wine naturally preserves things in my non-scientific opinion, but always use your best judgment.
How Long Does Cranberry Sauce Last?
My Thanksgiving cranberry sauce typically lasts up to 10-14 days in the fridge or up to 3 months in the freezer.
Store it in an airtight container to keep it fresh.
Can Cranberry Sauce Be Frozen?
Yes, once the red wine cranberry sauce has cooled completely in the fridge, it can be frozen for up to three months.
When ready to eat, simply thaw the sauce overnight in the fridge. Make a big batch to freeze for winter dinners, you won’t regret it!
What to Serve with Cranberry Sauce
Serve this unique Thanksgiving cranberry sauce with your favorite holiday main dishes and sides. Here are some of my go-to Thanksgiving recipes:
- Honey Baked Ham
- Traditional Thanksgiving Stuffing
- Three Cheese Scalloped Potatoes
- Easy Foolproof Roasted Turkey
- Homemade Gravy
- The Best Classic Mashed Potatoes
Don’t forget to polish everything off with a slice of Homemade Apple Pie!
Tips for the Best 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.
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Cabernet Cranberry and Blueberry Sauce
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
- 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.
- 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.
- 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 2014 and reposted November 2019 with updated text.
I’ve been making cranberry sauce the standard way for years and wanted to change it up a bit this year. I saw your post for your recipe and gave it a whirl. We had Friendsgiving dinner last night and have the huge traditional Thanksgiving coming up in a few days so I quadrupled the recipe and divided into to large pots. I loved the color, the smell and how easy this recipe is. The only thing would do differently is cut the spices in half, especially anyone making it for the first time so you get a sense of how much cinnamon and clove you want. I only put 2/3 of the cloves and it was still very, very strong. Also, I simmered the batch for over 30 minutes because of the double batch size and could taste the grit of the cloves. Has anyone else made comments or had that experience? Is there a trick to dissolving the cloves better? Now that I’ve made it once, I will definitely make it again with just the one adjustment!
Thanks for trying the recipe and glad that it was, overall, a success. Cloves (and all spices), based on brand, freshness, etc. will vary in their intensity and sometimes it takes a bit to figure out the perfect ratios for your personal preferences. I have never had an issue with gritiness yet I’ve never 4x’ed the batch so that could have contributed. Glad you’ll make it again!
I made this recipe today (simmered for 30 minutes) and it definitely did not triple in size. The only way I deviated from the recipe is by cutting the sugar by 1/3. What would you guess the reason for this is?
Less sugar will definitely result in less bubbling and would have contributed the sauce not getting as ‘big’. It’s not a big deal either way, but I always like to give ample warning to those who are newer in the kitchen because if they use too small of a pot, it would likely overflow in this recipe.
Just wanted to leave a note saying that THIS is our holiday tradition now. I made two batches (tgiving and christmas last year) and they were both hits last year!
This year, I’m jarring them for gifts!
Thanks for trying the recipe and I’m glad it always comes out great for you! Glad the recipe is your holiday tradition and that you’re jarring it for gifts!
Did canning it work? Nothing spoiled? How long did you water bath them for once you canned them?
Does the Cabernet cranberry blueberry sauce get eaten cold or reheated?
I serve it slightly chilled from the fridge or at room temp, but I never re-warm my cranberry sauce. It’s personal preference how you like to eat yours.
Do you think this could be “canned” ?
Many people have asked/commented about this in the past and if you re-read through the comments, I’m pretty sure some people have done it. I personally haven’t but I’m sure you could if you’re familiar with canning in general. LMK how it goes!
Can you freeze it?
I haven’t tried so can’t say for sure but probably, yes. If you’re planning on doing this for Thanksgiving though, I would do a test-batch and see first!
I made this today. I found the cinnamon and cloves a bit much so I added some more cranberries, but maybe I should have waited until it “aged” a bit and then tried it before adding things.
It is robustly flavored and I do love it that way. Something to consider is that all spice brands do vary in their intensity and how much ‘pop’ of flavor they deliver and maybe yours gave an extra big pop of flavor. But yes it does mellow and the flavors do marry over time. But you can always reduce the spices next time to your taste. Thanks for trying the recipe.
I know my cinnamon is really strong. I got some “special” stuff that I love.
Ahh, well that’s your answer then. You do have some extra strong stuff! Good to know when you’re baking/cooking, go easy-handed with it!
Is it OK to use frozen cranberries (fresh are almost impossible to procure in Australia)?
Probably although I haven’t tried it. Just watch the texture/liquid/consistency because I don’t know how their juiciness level compares to fresh and how thing will change with frozen vs. fresh but just use your judgment with regard for how long to boil.
Thanks – will see how it goes.
I have had your recipe pinned for a year now and it has taken me this long to find some non-dried cranberries to play with. Any excuse to open a bottle of wine, really!
Seriously the BEST cranberries ever. I’ve had this recipe up for a few years and every year people write to say this is the end-all-be-all of cranberry recipes and this will be their forever go-to. It’s mine. LMK how it goes for you! And enjoy the wine :)
Have just mad a batch and there was no problem with the frozen cranberries. Blueberries were frozen too. The cooking times were the same as in your recipe. Cinnamon flavour is overpowering, so perhaps have a stronger brand here. I have also “canned it” so will leave for a month or so and taste to see if there is much difference in flavour once it matures.
Thanks for trying the recipe and I’m glad it worked out well for you. All tastebuds and brands of cinnamon vary, so tone it down to taste, as you need to for the next batch. I think it could mellow and marry over time as it sits, just guessing, but that’s my hunch.
This was a wonderful addition to my table. I made enough to give a couple of jars as gifts.
That’s great to hear – you have lucky friends and family getting jars of it!!
This was incredible! The smell was awesome throughout the house. I’ve been using this as a spread on English muffins and it is soooo good! I did have a problem with there being a lot of excess liquid and not really solidifying like cranberry sauce should. Next time I’ll probably cut the liquid down a bit. Even so it didn’t stop me from eating it. Great recipe!
Glad you’re enjoying it! Some batches of blueberries or cranberries are just extra juicy I’ve made this so many times and every once in awhile you get a ‘juicy’ batch. The way I counteract that is just simmer/boil/reduce longer and it will thicken up!
I made this last year (the smell was heavenly! ) but couldn’t get the kids to try it, cause they didn’t like the skins. This year I added a Granny Smith apple (to add some natural pectin) and then when it was done cooking, I put in the blender then through a fine sieve. OMG, so good. More like jam then anything. So delicious. Kids were all over it! Thanks for the recipe!
Cranberries do have skins and that’s just kind of the way they are but wow, running it through a sieve to basically make jam/jelly….mmmm, sounds delish!
My mom always makes me buy her canned cranberry sauce because of the skins. Thank you for the tip! When I try this recipe this weekend, I will process 1/3 of the batch for her! 😊
Wonderful and I am sure she’ll love it!
Hi! I pinned this to a group board and a lady is asking me if she can can it so it will last longer? Thanks! Kellie
Tell her to read through the comments on my post. A gentleman actually did just that and detailed what he did in the comments! (and thanks for pinning!)
This recipe is a WIN! I stumbled across it earlier this week, and decided to try it out for Thanksgiving lunch… and it was a huge hit! I had a guy tell me that it was the best cranberry sauce he’d ever had. Thanks for the recipe – it’s going to be a family holiday staple.
Oh My, Oh My!! How did I not find this recipe last year?!! (when I made a cabernet-cranberry sauce for the first time) This year I decided to raise the bar on a winey cranberry sauce recipe. Then I found yours (and me, with lotsa frozen blueberries from my garden) This is the BEST STUFF EVER!!!
I added a whole, shredded Cutie- small mandarin orange- to the pot. And after cooking I stirred in a scant tablespoon of balsamic vinegar. Perfection. Thanks for your great posts.
SO glad you loved this and how amazing that you had lotsa frozen home-grown garden blueberries (OMG!)! And I can see where a little balsamic would be awesome, too! So glad you enjoyed it and think it’s the best ever! Me too :)
I made this a couple days ago and just tried some today. SO GOOD!
Glad you like it! Hope everyone loves it tomorrow!
Oh my! Just made this for Thanksgiving tomorrow…..amazing! I didn’t add cloves, because I don’t like cloves, and I used Merlot. Fantastic. I hope my family loves it as much as I do!
I just made a batch last night and so glad you love it as much as I do! I hope your guests and family loves it as well! :)