Red Wine Cranberry Sauce

5 from 1 vote

This red wine cranberry sauce takes a classic side and gives it real depth from a dry red wine and orange and cinnamon sticks. I keep mine on the tart side, using less sugar than most recipes call for. It's ready in under 30 minutes and keeps well in the fridge for days.

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Prep Time 5

Cook Time 20

Total Time 25

Servings 8 servings

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.

Nutrition