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!!
Prep Time5 minutesmins
Cook Time30 minutesmins
Total Time35 minutesmins
Course: Dips & Condiments
Keyword: alcohol recipes, berries, blueberries, blueberry, cabernet, cabernet sauvignon, Christmas, cloves, cranberries, cranberry, cranberry sauce, gluten-free, New Years, red currant, red currant spread, sides, Thanksgiving, Thanksgiving sides, vegan, vegetarian, wine
Calories: 56kcal
Author: Averie Sunshine
Ingredients
12ouncesbag fresh or frozen cranberries
4-ouncesfresh or frozen blueberriesoptional (no need to thaw, add straight from freezer)
1cupcabernet sauvignonor shiraz, merlot, or a favorite red wine
To a high-sided medium/large stockpot, add all ingredients, and bring to a rolling boil, stirring intermittently. Make sure pot 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 the 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. Sauce will keep airtight in the refrigerator for at least 2 weeks.