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.
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.
Notes
Make Ahead: This is a great holiday recipe to make ahead because the longer it sits in the refrigerator, the more flavorful it becomes. This recipe sits well in the refrigerator for 10-14 days.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.Red Wine: Options include cabernet sauvignon, merlot, pinot noir, or a tawny port.Sweetener: You can use honey, maple syrup, or coconut sugar.No Alcohol Version: Use an equal amount of water for an alcohol-free version.