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5.0 from 3 votes

Cabernet Cranberry and Currant Sauce

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!!

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Adapted from Cabernet Cranberry and Blueberry Sauce

Nutrition Information

Serving 1 Calories 56kcal (3%) Carbohydrates 12g (4%) Sodium 1mg (0%) Fiber 1g (4%) Sugar 10g (20%)

Nutrition Facts

Serving: 20ounces

Amount Per Serving

Calories 56

% Daily Value*

Serving 1
Calories 56kcal 3%
Carbohydrates 12g 4%
Sodium 1mg 0%
Fiber 1g 4%
Sugar 10g 20%

* Percent Daily Values are based on a 2,000 calorie diet.