Red Wine Cranberry Sauce Recipe

5 3 3
Red Wine Cranberry Sauce Recipe
Red Wine Cranberry Sauce Recipe photo by Taste of Home
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Red Wine Cranberry Sauce Recipe

Read Reviews
5 3 3
Publisher Photo
We were feeling festive when we started our holiday cooking, but a bottle of wine was a bit more than we wanted to drink. I added half a cup to the cranberry sauce, in place of juice, and a new recipe was born! —Helen Nelander, Boulder Creek, California
MAKES:
8 servings
TOTAL TIME:
Prep: 5 min. Cook: 20 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 5 min. Cook: 20 min. + chilling

Ingredients

  • 1 package (12 ounces) fresh or frozen cranberries
  • 1 cup sugar
  • 1 cup water
  • 1/2 cup dry red wine or grape juice

Directions

In a large saucepan, combine all ingredients; bring to a boil, stirring to dissolve sugar. Reduce heat to medium; cook, uncovered, until most of the berries pop, about 15 minutes, stirring occasionally.
Transfer to a bowl; cool slightly. Refrigerate, covered, until cold (sauce will thicken upon cooling). Yield: about 2-1/3 cups


Test Kitchen Tips
  • Wine makes this a little more tart and less sweet than some cranberry sauces.
  • We tested this recipe with cabernet sauvignon, but you could also use merlot, pinot noir or sangiovese.
  • Cranberries are high in pectin. When heated with sugar, pectin gives cranberry sauce its jam-like consistency.
  • Originally published as Red Wine Cranberry Sauce in Simple & Delicious October/November 2017

    Nutritional Facts

    1/4 cup: 122 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 30g carbohydrate (27g sugars, 2g fiber), 0 protein.

    • 1 package (12 ounces) fresh or frozen cranberries
    • 1 cup sugar
    • 1 cup water
    • 1/2 cup dry red wine or grape juice
    1. In a large saucepan, combine all ingredients; bring to a boil, stirring to dissolve sugar. Reduce heat to medium; cook, uncovered, until most of the berries pop, about 15 minutes, stirring occasionally.
    2. Transfer to a bowl; cool slightly. Refrigerate, covered, until cold (sauce will thicken upon cooling). Yield: about 2-1/3 cups


    Test Kitchen Tips
  • Wine makes this a little more tart and less sweet than some cranberry sauces.
  • We tested this recipe with cabernet sauvignon, but you could also use merlot, pinot noir or sangiovese.
  • Cranberries are high in pectin. When heated with sugar, pectin gives cranberry sauce its jam-like consistency.
  • Originally published as Red Wine Cranberry Sauce in Simple & Delicious October/November 2017

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    Reviews forRed Wine Cranberry Sauce

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    MY REVIEW
    AllisonO User ID: 7446023 278421
    Reviewed Nov. 27, 2017

    "I made this for Thanksgiving and it was a huge hit! I used grape juice in place of the wine, as suggested, and it was absolutely delicious with just the right balance of sweet and tart. The only change I made was to increase the cooking time slightly so the mixture would reduce some more and result in a thicker sauce. My previous cranberry sauce recipe has been permanently replaced!"

    MY REVIEW
    BilliePock User ID: 8314002 278249
    Reviewed Nov. 24, 2017

    "So, so delicious! I did use coconut sugar. It's so cold hot or cold."

    MY REVIEW
    bicktasw User ID: 4201818 278108
    Reviewed Nov. 21, 2017

    "Oh my goodness! Where has THIS recipe been all my life? If you like cranberry sauce you have to try this recipe. It's very easy to make and the red wine gives it a slightly different flavor that is quite delicious! This is my new "go to" cranberry sauce recipe. Five stars for sure."

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