This homemade red wine cranberry sauce recipe is vibrant and flavorful, naturally sweetened with organic maple syrup, orange juice, and red wine. Easy to make in under 20 minutes, and perfect for holiday meals such as Thanksgiving dinner and Christmas dinner. This is the best cranberry sauce recipe ever!
Growing up, cranberry sauce was one of my favorite side dishes I looked forward to on the Thanksgiving table. Its sweet and tangy flavor pairs so well with classic Thanksgiving side dishes and on top of turkey. To sweeten this fresh cranberry sauce we use a combination of maple syrup, orange juice, and red wine. The red wine gives this sauce a sweet depth of flavor making this side dish quite the indulgence. Gone are the days of reaching for the canned stuff, because not only is this homemade cranberry sauce recipe easy to make but the flavor is incredible. Cranberry sauce can be made up to a week in advance which is a huge time saver during the busy holiday season. We often make a batch or two for ourselves, and then jar the rest and hand it out to neighbors and friends as gifts.
Looking for more holiday cooking recipes? Check out my Savory Delicata Squash, Gluten-free Corn Casserole, Green Bean Casserole, Honey-Roasted Carrots, Gluten-Free stuffing, and Roasted Parmesan Acorn Squash with Brown Butter Sage.
Ingredients
- Cranberries: You can use fresh or frozen organic cranberries. If using fresh cranberries, make sure to wash and dry them prior to using.
- Maple Syrup: This recipe is naturally sweetened with organic pure maple syrup. Depending on how you like your cranberry sauce, add more or less sweetener.
- Orange Juice: Orange juice adds depth and flavor and pairs well with cranberries.
- Red Wine or Water: I used cabernet sauvignon which is a dry red wine. You could also use Merlot, Pinot Noir, or a Tawny Port.
Instructions
In a medium saucepan over medium-high heat, add the red wine, orange juice, and maple syrup. Bring to a boil.
Once the mixture begins to boil, add in the cranberries and give everything a stir with a wooden spoon.
Bring the mixture back to a boil, then reduce the heat to a simmer. Let the cranberries simmer for 10-15 minutes while stirring occasionally. The cranberries will burst (which is what you want) and the sauce will start to thicken.
Turn off the heat and allow the cranberry sauce to rest in the saucepan for 15 minutes. Then transfer it to a container and place it in the fridge to chill and thicken up for 1 hour or overnight.
Variations
This recipe is made with simple ingredients that can be customized to fit your needs. Here are some fun ways to bring additional texture and flavor to this homemade sauce.
- Red Wine Varieties - Red wine adds great depth to this recipe. I used Cabernet Sauvignon, but you could also use Merlot, Pinot Noir, or a Tawny Port.
- No Alcohol- If you would like to keep this recipe alcohol-free, add an equal amount of water in place of the wine.
- Added Warm Spices - Add a pinch of cinnamon, nutmeg, and vanilla extract at the end to warm up the sauce flavor. I've been told that it tastes similar to mulled wine. You can also add a few cinnamon sticks to the pot at the same time you add the cranberries. Discard the cinnamon stick before letting the sauce cool.
- Add Zest - For a vibrant color and flavor, add a sprinkle of freshly grated lemon zest or orange zest to the top of the sauce, prior to serving.
- Add Crunch - Toasted pecans or walnuts are great options that can be mixed in for texture.
- Natural Sweetener- To keep this recipe refined sugar-free, add honey, maple, syrup, or even coconut sugar. We like our cranberry sauce with a little less sugar than most traditional cranberry sauce recipes, but once the sauce has cooled, you can adjust the level of sweetness to your liking.
Storage
- To store: Place leftover cranberry sauce in an airtight glass container in the fridge for up to 1-2 weeks.
- To freeze: Pour the sauce into a freezer-safe container after it’s cooled and store for up to 3 months. Defrost in the fridge overnight, and give it a good stir, prior to serving.
FAQ
Fresh cranberry sauce will last in the refrigerator, stored in a tightly sealed airtight container for 1-2 weeks.
Cranberry sauce can be served warm, cold, or at room temperature. Our preference is to serve it cold, right out of the refrigerator. The longer the homemade sauce sits, the more flavorful it becomes, which makes it a great side dish to make in advance.
Cranberry sauce is best paired with savory Thanksgiving sides like stuffing and mashed potatoes, but the real treat is pairing the sauce with the turkey.
Red wine options include cabernet sauvignon, merlot, pinot noir, or a tawny port.
Recipe
Homemade Red Wine Cranberry Sauce With Maple Syrup Recipe
Ingredients
- 4 cups (12oz package) fresh or frozen cranberries
- ½ cup maple syrup, or more as desired
- ½ cup orange juice
- ½ cup dry red wine, (I used Cabernet Sauvignon)
Instructions
- In a saucepan over medium-high heat, add the red wine, fresh orange juice, and maple syrup. Bring to a boil.
- Add in the cranberries and give everything a stir with a wooden spoon.
- Bring the mixture back to a boil, then reduce the heat to a simmer. Let the cranberries simmer for 10-15 minutes while stirring occasionally. The cranberries will burst (which is what you want) and the sauce will start to thicken.
- Turn off the heat and allow the cranberry sauce to rest in the saucepan for 15 minutes. Then transfer it to a container and place it in the fridge to chill and thicken up for 1 hour or overnight.
Ashley Dance says
This homemade cranberry sauce is a 10 out of 10!! Something we will enjoy year after year. It was so light, delicate, and delicious. The perfect balance of sweetness! Also, such a beautiful gift to give for the holidays!