Cabernet Cranberry Sauce

Last year was our first time hosting Thanksgiving with some of our favorite people who stayed in town over the holiday. Tons of football, laughs and miraculous food in one tiny apartment. The only thing that would’ve been better is a slightly larger kitchen. An incredible undertaking but totally worth it!


We served turkey, cornbread stuffing (my favorite), green bean casserole, cranberry sauce, chocolate pie, and plastic plates. (Because let’s be real — who wants to wash dishes after a feast like that?)

One of the best (and surprisingly easiest) dishes I made was the Cabernet Cranberry Sauce. I mean, wow. Both tart (cranberries) and sweet (blueberries), it was music to my taste buds.


I grew up in a home that served cranberry “sauce” right out of the can. While I feel incredibly nostalgic eating this jellied dish, there is something to be said for fresh cranberry sauce. And though it will just be Greg, me, and the furbabies this Thanksgiving, it’s definitely going to be on the menu.

Cabernet Cranberry Sauce

  • 1 8oz bag of fresh cranberries
  • 1.5 cup frozen blueberries
  • 1 cup red wine (cabernet, merlot, etc.)
  • 1 cup sugar
  • 1 tbs cinnamon
  • pinch of cloves to taste
  1.  Add ingredients in a large sauce pan and bring to a boil, occasionally stirring.
  2. Reduce hit and let simmer for 20-30 minutes.
  3. Transfer to heat-safe jar or container (mason jars work great!) and let cool to room temperature.
  4. Refrigerate until serving!

Baker’s Notes: Adopted from Averie Cookies, this recipe yields a lot of leftovers if you have a small family. If serving a party of 4-6, I would recommend cutting the recipe in half. Sauce should stay fresh in an airtight container for up to 2 weeks.

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