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Red Wine Cranberry Sauce

5 reviews
Total Time
Prep: 5 min. Cook: 20 min. + chilling

By Taste Of Home Editorial Team

Recipe by Helen Nelander

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 30, 2023

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

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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.

    • Sugared Cranberries

    Heat 3 tablespoons light corn syrup in microwave until warm; gently toss with 1 cup fresh or frozen cranberries, allowing excess syrup to drip off. Toss in 1/3 cup sugar to coat. Place on waxed paper; let stand until set, about 1 hour. 
    Test Kitchen Approved

    Red Wine Cranberry Sauce

    Contest Winner
    5 reviews
    Prep Time 5 min
    Cook Time 20 min
    Yield about 2-1/3 cups

    Ingredients

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

    Directions

    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).

    Nutrition Facts

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

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