Cabernet Cranberry Sauce
So, the first time I made this Cabernet Cranberry Sauce, I was actually just trying to impress my in-laws—let’s just say that every Thanksgiving since, I’ve been required to bring the sauce. (Though honestly, my husband insists it was his smooth turkey-carving that won them over. Yeah, right.) Funny thing is, it’s become the one dish the kids and adults eat without fuss. I’ll admit: my kitchen has seen its fair share of disasters—smoked up the oven making pie my first year, one saucepot literally welded itself to the stovetop—but this? It hasn’t let me down, touch wood. There’s something a little smug about sneaking a splash of red wine into a classic. And if someone at the table sniffs that it’s not “traditional,” well, more for me!
Why Do I Keep Making This?
I make this when I want cranberry sauce that doesn’t taste like it’s straight form a can (no offense to the jiggly stuff, it has its place). My family goes a bit mad for it because you get this lovely balance—sweet, tart, and that something special that makes you pause mid-bite. The wine makes folks think you’re way fancier than you actually are (I once tried to pass store-brand wine as ‘vintage’ and nobody clocked it, so that’s a win). Also, if you’re like me and have tried every shortcut on Thanksgiving morning… you’ll be relieved this can be made ahead. I’ve done cranberry sauce the rushed way and, hello, it’s not worth the panic. Take your time here.
What You Need (And What You Can Sub)
- 12 oz bag of fresh or frozen cranberries (I use fresh if I remember to grab them, but frozen works when I forget—it happens)
- 1 cup Cabernet Sauvignon (any dry, drinkable red; I sometimes sneak in Merlot if the Cabernet bottle has, uh, “mysteriously” disappeared from my counter)
- 3/4 cup granulated sugar (I’ve honestly used brown sugar before—it gets a bit caramel-y but not in a bad way)
- Zest from one orange (or a splash of bottled OJ if that’s what’s staring you down in the fridge—my gran always used SunKist. But, really, any orange will do)
- Big pinch of ground cinnamon (cardamom or Chinese five spice if you’re feeling jazzy—sometimes I am, sometimes I’m not)
- Optional: 1/4 cup dried cherries or raisins (I put these in if I’m feeling fancy, which, to be honest, is rare but delightful)
How I Make It (And Where I Usually Get Distracted)
- Pour your wine, sugar, and orange zest into a medium saucepan. Give it a friendly stir over medium heat until the sugar dissolves. This is usually where I wander off for a sec looking for the cinnamon (which is always behind the paprika… why!?)
- Toss in your cranberries. They’ll float for a bit and look weirdly sci-fi, but just let them be. When it starts bubbling gently, stir in your cinnamon and dried fruit if you’re on Team Raisin (I don’t judge).
- Let everything simmer. Keep an eye out once it starts popping—that’s the cranberries telling you they’re ready to burst, and if you have a clear lid, it’s kind of mesmerizing. I usually set a timer for 10–15 minutes but, actually, I find it works better if I just cook until about 2/3 of the berries are burst—then I mash the rest until it’s as chunky as I want.
- Take it off the heat, sneak a taste (careful, it’s hotter than it looks). Add a little more sugar or orange juice if you like it sweeter, though honestly I often hold back because leftovers go great with savory stuff.
- Let it cool. It thickens up as it sits, so don’t worry if it seems saucy in the pan. Or just ignore it for a while like I do (also effective).
What I’ve Learned (The Hard Way)
- If you use really cheap wine, it sometimes tastes a bit sharp. So, I keep a bottle I’d actually drink handy (doesn’t have to be fancy!)
- Don’t skip the orange zest if you can help it. Tried it once with just bottled juice—it was OK but, honestly, something was missing.
- Resist the urge to over-boil; I once boiled it for ages while chatting on the phone and ended up with sad, jammy goo. Tasty but definitely not sauce.
Stuff That Sort-of Worked (And Didn’t)
- Once I swapped dried cranberries for fresh; it got weirdly chewy. Wouldn’t do that again.
- Adding a splash of port instead of Cabernet—oddly good if you like things a bit richer and almost dessert-like.
- Threw in a cinnamon stick once instead of ground—flavor’s lovely, but fishing it out is a pain when you forget it until someone crunches into it. Oops.
What You’ll Need (But Might Not Have)
- Medium saucepan (nonstick isn’t essential, but makes the cleanup less of a faff)
- Zester or basic cheese grater (sometimes I just slice off the orange peel in big bits and fish them out later—cheeky, but it works!)
- Stirring spoon—if you don’t have a wooden spoon, even a spatula or (don’t tell grandma) a big fork works
Storing Leftovers (If You Even Have Any)
Just pop it in a jar or airtight container in the fridge; it’s good for about a week, though honestly, in my house it never lasts more than a day! Freezes pretty well too. I’ve even scooped it over ice cream a week later—total game changer.
How We Serve It, According to the Crowd
I love it alongside turkey (obvs), but try it on cold roast chicken sandwiches or over a baked brie. My little cousin once mixed it into oatmeal when we ran out of jam—turned out fantastic, actually. Thanksgiving morning tradition: toast with a thick layer of this sauce and a strong cuppa tea on the side. Heaven.
Hard-Earned Pro Tips
- Don’t rush the simmer; I once tried cranking up the heat and just made a grape-flavored burning mess. Sweet but… not right.
- Let it cool before serving. It thickens up and the flavors mellow instead of blasting your tastebuds straightaway.
- If you make it a day ahead, I swear it tastes better; something about the flavors settling in (or my imagination, who knows?)
Questions I Keep Getting (And My Real Answers)
- Can I skip the wine?—You can, but then it’s just regular cranberry sauce! Try grape juice or pomegranate juice for a booze-free thing.
- Does it taste boozy?—Not really; the alcohol cooks out. More like a grown-up twist, unless you eat it right away, then you might notice a hint (but that’s fun in its own way…)
- Which brand of wine do you use?—I usually grab whatever’s mid-range at the supermarket. If you wouldn’t drink it, don’t cook with it, that’s my motto.
- Can I double the recipe?—Oh absolutely. Just give it a longer simmer and use a bigger pot, or you’ll be chasing cranberry lava across your stovetop (don’t ask how I know).
- Is this actually better the next day?—Well, I think so! But my husband claims it’s fine freshly made, so… family debate.
- Where do you find the best wine deals?—Check out Wine-Searcher (I like to plan ahead, so I don’t splurge last-minute), or see this Bon Appétit guide for general advice.
One last thing—I mean, if you get cranberry on your favorite shirt, try cold water and salt. Works surprisingly well, though I make no promises for white silk. Anyway, enjoy—let me know (or just tell your group chat) how yours turns out!
Ingredients
- 12 oz (340g) fresh or frozen cranberries
- 3/4 cup (180ml) Cabernet Sauvignon
- 1/2 cup (100g) granulated sugar
- 1/4 cup (60ml) orange juice
- 2 tsp orange zest
- 1 cinnamon stick
- 1/4 tsp ground cloves
- Pinch of salt
Instructions
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1In a medium saucepan, combine cranberries, Cabernet Sauvignon, sugar, and orange juice.
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2Add orange zest, cinnamon stick, ground cloves, and a pinch of salt to the saucepan.
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3Bring the mixture to a simmer over medium heat, stirring occasionally until sugar is dissolved.
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4Continue to simmer for 15–20 minutes, or until cranberries burst and the sauce thickens.
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5Remove from heat, discard the cinnamon stick, and let the sauce cool to room temperature before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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