Red Wine Cranberry Sauce

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

• Tart, not overly sweet. I like cranberry sauce with some pucket to it. This uses 3/4 cup of brown sugar, less than most recipes, but you can add more if you like it sweeter.
• Tastes like mulled wine. The red wine and cinnamon sticks give it that same warm, spiced flavor.
• Skip the bargain wine. Use something you’d actually want to drink.

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

• Make it ahead. This keeps well in the fridge for up to a week, so you can make it days before your holiday meals instead of the same day.
• Listen for the pop. The cranberries will start popping as they cook. That’s how you know they’re breaking down into the sauce.
• Fish out the cinnamon sticks before storing. They’re easy to forget once the sauce is in the fridge, so pull them before you put it away, not right before serving.

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.