This red wine cranberry sauce takes the usual holiday side and gives it real depth. A dry red wine, orange and a couple of cinnamon sticks add warmth that plain cranberry sauce doesn’t have. It’s ready in under 30 minutes, no canned cranberry jelly in sight.
This one’s naturally gluten-free and dairy-free, so it fits right in next to whatever else is on your Thanksgiving or Christmas table. It also keeps well in the fridge, so you can make it a few days ahead.
Why You’ll Love This Recipe
Ingredient Notes
- Red wine – Use a dry red wine like Cabernet Sauvignon, Zinfandel, or Pinot Noir. Anything you’d want to drink on its own works, not need to spend more than about $10-15 on a bottle.
- Fresh cranberries – Pick through the bag before using. Skip any that are mushy, brown, or soft, and only use the firm ones.
- Orange – Use both the zest and the juice. The zest carries a lot of the flavor, so don’t skip it.
- Cinnamon sticks – Whole sticks work better than ground cinnamon here since they infuse slowly as the sauce simmers, without turning it too spicy.
Cranberry sauce thickens as it cools.
Don’t judge doneness by how it looks on the stove. The sauce will seem thinner than you expect while it’s hot, but it sets up more once it’s in the fridge.
Recipe FAQs
Yes, you don’t need to thaw them first. Just set them to the pastry from the freezer. They may take a minute or two longer to break down.
Yes, just double every ingredient. Need a few extra minutes to get it to reduce to the right consistency since there’s more liquid in the pot.
Expert Tips
Storage Instructions
Storing: Keep it in an airtight container in the fridge for up to a week.
Freezing: Freeze in an airtight container for up to 3 months. Thaw in the fridge overnight before serving.
Reheating: This is good served cold or at room temperature. If you want it warm, gently heat it on the stove or in the microwave, stirring occasionally.
Serving Suggestions
Spoon this over a plate of grilled turkey. The tartness cuts through the richness of the meat the same way classic cranberry sauce does, just with more depth. Gluten-free cornbread stuffing brings some texture contrast next to the sauce, and gluten-free dinner rolls are good for soaking up any extra once your plate’s empty.
Red Wine Cranberry Sauce
Ingredients
- ¾ cup dry red wine - I used Cabernet Sauvignon
- ¼ cup fresh orange juice
- ¾ cup brown sugar
- 12 oz fresh cranberries
- 2 tablespoons orange zest - from one orange
- 2 cinnamon sticks
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Instructions
- Combine ¾ cup dry red wine, ¼ cup fresh orange juice, and ¾ cup brown sugar in a saucepan over medium heat.
- Bring to a boil, stirring until the sugar dissolves, about 3-4 minutes.
- Add 12 oz fresh cranberries, 2 tablespoons orange zest, and 2 cinnamon sticks. Reduce the heat and simmer for 10-15 minutes, until the cranberries have broken down and the sauce has thickened slightly.
- Remove the cinnamon sticks. Let the sauce cool, it will continue to thicken as it cools.
Notes
- Wine: Use something dry that you’d drink on its own. It doesn’t have to be very expensive, but I also wouldn’t go with the cheapest bottle you can find either since you will taste it in the sauce.
- Cinnamon sticks: Remove them before storing.
- Gluten-Free Note: This recipe doesn’t need any swaps as it is gluten-free as written.
I don’t like to drink red wine but I like the taste in food. Is this sauce great with chicken meat?