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!!

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.

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.

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.

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.

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.

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

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.

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

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