Cabernet Cranberry and Blueberry Sauce
User Reviews
4.6
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Prep Time
1 min
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Cook Time
30 mins
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Total Time
31 mins
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Servings
20 ounces
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Calories
60 kcal
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Course
Condiments
-
Cuisine
American
Cabernet Cranberry and Blueberry Sauce
Description
Cabernet Cranberry and Blueberry Sauce combines fresh cranberries, frozen blueberries, cabernet sauvignon, sugar, cinnamon, and ground cloves into a simmered sauce. The mixture is brought to a rolling boil before simmering on low heat for 20 to 30 minutes, allowing the cranberries to burst and the sauce to thicken. The wine infuses the berries, giving a robust tartness balanced by sweetness and spice. As the sauce cools, it becomes thicker, making it suitable as a flavorful side or topping.
The sauce's warmth and fruitiness complement hearty dishes, especially roasted meats or poultry. Its tangy and spiced notes add depth to meals where a touch of sweetness is desired. Storing in airtight containers preserves freshness, extending usability beyond the initial meal.
Leftover sauce can be refrigerated for up to two weeks or frozen for several months. Thawing in the refrigerator overnight before serving maintains its texture and flavor.
Ingredients
- 1 (8 ounce) cranberries fresh, in bag
- 6 ounces blueberries about 1 1/2 cups, unthawed, frozen
- 1 cup cabernet sauvignon or shiraz, merlot, or a favorite red wine
- 1 cup granulated sugar
- 1 tablespoon cinnamon or to taste
- 1 teaspoon cloves or to taste, ground
Instructions
- Combine all ingredients in a medium to large kettle, and bring to a rolling boil, stirring intermittently. Make sure kettle has room for sauce to at least triple in volume. The juices from the berries release and as the mixture boils rapidly, it will foam and a too-small pot will easily overflow.
- Reduce heat to low and allow sauce to simmer for about 20 to 30 minutes, or until reduced and thickened slightly, and most of the cranberries have burst. Sauce will thicken more as it cools.
- Transfer to heat-safe jars or containers with lids. Allow sauce to cool at room temperature before refrigerating.
Notes
- Store leftover sauce in an airtight container in the refrigerator for 10 to 14 days.
- For longer storage, freeze the sauce for up to three months and thaw overnight in the refrigerator before use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20ounces
Amount Per Serving
Calories 60 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 60kcal | 3% |
| Carbohydrates | 13g | 4% |
| Protein | 0.1g | 0% |
| Fat | 0.1g | 0% |
| Saturated Fat | 0.01g | 0% |
| Polyunsaturated Fat | 0.03g | 0% |
| Monounsaturated Fat | 0.01g | 0% |
| Trans Fat | 0.001g | 0% |
| Sodium | 1mg | 0% |
| Potassium | 19mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 13IU | 0% |
| Vitamin C | 2mg | 2% |
| Calcium | 6mg | 1% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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