Cabernet Cranberry and Currant Sauce

Name: Cabernet Cranberry and Currant Sauce
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 20 ounces
Ingredients: 12 ounces bag fresh or frozen cranberries; 4- ounces fresh or frozen blueberries; 1 cup cabernet sauvignon; ¾ cup granulated sugar; ½ cup Hero Red Currant Fruit Spread; 1 to 2 teaspoons cinnamon; 1 teaspoon ground cloves

User Reviews

5.0

3 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings
20 ounces
Calories
56 kcal
Course
Condiments

Cabernet Cranberry and Currant Sauce

Jade Rice

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Cabernet Cranberry and Currant Sauce - Make your own EASY homemade cranberry sauce in 30 minutes!! It'll be the star side dish of your holiday meal! Cranberries are so much BETTER with wine!!

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Ingredients

Servings

12 ounces bag fresh or frozen cranberries
4- ounces fresh or frozen blueberries optional (no need to thaw, add straight from freezer)
1 cup cabernet sauvignon or shiraz, merlot, or a favorite red wine
¾ cup granulated sugar
½ cup Hero Red Currant Fruit Spread
1 to 2 teaspoons cinnamon or to taste
1 teaspoon ground cloves or to taste

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Instructions

To a high-sided medium/large stockpot, add all ingredients, and bring to a rolling boil, stirring intermittently. Make sure pot 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 the 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. Sauce will keep airtight in the refrigerator for at least 2 weeks.
Adapted from Cabernet Cranberry and Blueberry Sauce