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Red Wine Cranberry Sauce

5 | 5 Reviews
Total Time:Prep: 5 min. Cook: 20 min. + chilling

By Taste Of Home Editorial Team

Recipe by Helen Nelander, Boulder Creek, California

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



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.
    • TEST KITCHEN APPROVED

    Red Wine Cranberry Sauce

    Contest Winner
    5 | 5 Reviews Add your review
    Yield:about 2-1/3 cups
    Prep:5 min
    Cook:20 min
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    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
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    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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