This Cranberry Red Wine Sauce is a tasty mix of tart cranberries and rich red wine. It’s perfect for adding a splash of flavor to meats or even drizzling over desserts!
I love how easy this sauce is to make—just simmer the ingredients, and it’s ready in no time. It’s like adding a gourmet touch without all the fuss! 🍷
Key Ingredients & Substitutions
Cranberries: Fresh cranberries are best for this sauce, but frozen ones work just as well. They might take a little longer to cook, but the flavor is still great.
Red Wine: For a nice touch, use a dry red wine like Cabernet Sauvignon or Merlot. If you prefer non-alcoholic options, consider using grape juice or cranberry juice mixed with a bit of vinegar for acidity.
Sweetener: Granulated sugar is common, but you can substitute honey, maple syrup, or brown sugar if you want a different flavor. Adjust based on how sweet you like your sauce.
Rosemary: Fresh rosemary adds a great herbal note. If you don’t have it, you can use thyme or sage instead, or simply leave it out if you prefer a simpler flavor.
How Do You Ensure Your Sauce Thickens Properly?
Thickening the sauce is key for that perfect texture. The cranberries naturally break down while cooking, but here are steps to help:
- Keep the heat low while simmering, so the sauce doesn’t burn.
- Stir occasionally to prevent sticking and ensure even cooking.
- Let it cool slightly before serving — it will thicken more as it sits.
If it doesn’t thicken enough, you can cook it a bit longer or add a cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp of cold water) to help it along.
How to Make Cranberry Red Wine Sauce
Ingredients You’ll Need:
- 12 oz (340 g) fresh or frozen cranberries
- 1 cup (240 ml) red wine (choose a dry red wine like Cabernet Sauvignon or Merlot)
- 1/2 cup (120 ml) water or fresh orange juice
- 3/4 cup (150 g) granulated sugar (adjust to taste)
- 1-2 sprigs fresh rosemary
- 1 cinnamon stick (optional)
- Zest of 1 orange
- 1 tsp lemon juice
- Pinch of salt
How Much Time Will You Need?
This delicious sauce takes about 10 minutes to prep and 20 minutes to cook, for a total of about 30 minutes from start to finish. You’ll end up with a scrumptious sauce perfect for adding a flavorful touch to your dishes!
Step-by-Step Instructions:
1. Start by Preparing the Base:
In a medium saucepan, mix together the red wine, water (or orange juice), and granulated sugar. Stir well to dissolve the sugar, and bring the mixture to a gentle boil over medium heat. Keep stirring occasionally to make sure everything is well combined.
2. Add The Cranberries and Flavorings:
Once the mixture is boiling, add the fresh or frozen cranberries, rosemary sprigs, cinnamon stick (if using), and the zest of the orange into the saucepan. This will all cook together and create a beautiful aroma!
3. Simmer to Thicken:
Now, reduce the heat to low and let it simmer uncovered for about 15-20 minutes. Stir it occasionally. As the cranberries cook, they will pop and turn into a thick, rich sauce.
4. Final Touches:
When the sauce has thickened to your liking, remove the rosemary sprigs and cinnamon stick. Add the lemon juice and a pinch of salt, stirring to combine everything nicely.
5. Adjust Sweetness and Cool:
Taste your sauce and see if it needs more sweetness. If you want it sweeter, feel free to add more sugar! Let the sauce cool slightly; it will continue to thicken more as it cools off.
6. Serve and Enjoy:
Serve this vibrant sauce warm or at room temperature alongside roasted meats such as turkey, chicken, pork, or beef. It can also be a delightful topping for desserts or served with cheese. Enjoy the burst of flavors!
And there you have it—a lovely, homemade Cranberry Red Wine Sauce that’s sure to impress!
Can I Use Frozen Cranberries Instead of Fresh?
Absolutely! Frozen cranberries work just as well in this recipe. There’s no need to thaw them beforehand; they will break down and pop while cooking, just like fresh ones.
What Should I Do If the Sauce is Too Thin?
If your sauce isn’t thickening as desired, continue to simmer it for a bit longer, allowing more moisture to evaporate. Alternatively, you can mix 1 teaspoon of cornstarch with 1 tablespoon of cold water, then stir it into the sauce and bring it back to a boil until thickened.
How to Store Leftover Sauce?
Store any leftover sauce in an airtight container in the refrigerator for up to a week. To reheat, simply warm it gently on the stove or in the microwave, stirring occasionally. It can also be served cold or at room temperature!
Can I Make This Sauce Ahead of Time?
Yes, you can prepare this sauce in advance! Make it up to 2 days ahead of time and refrigerate. Just give it a quick reheat before serving, adding a splash of water or wine if it has thickened too much.
