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 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?

  23. I’ve made this recipe twice now and really enjoy it! However, I use vanilla bean and fresh nutmeg instead of the spices you recommend. I also want to use it to top a cheesecake.

    Rating: 5
  24. How long will leftover cranberry blueberry sauce keep? I could only find a 6 inch round brie so I have a lot left.I agree that it is also fabulous on peanut butter.

    Rating: 5
  25. Will be making it soon. Just made the crustless pies for Easter…BIG HIT. Thinking of putting the sauce on the pies next time. Have you?
    Also, can I freeze it? Thank you.

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.