This cabernet cranberry sauce is a favorite — a classic cranberry sauce brightened with orange, real vanilla, and your favorite cabernet sauvignon. It’s simmered until thick and saucy, perfect alongside a holiday meal or any roast.
I’ve got a delicious side for you that’s simple, elegant and full of flavor.
If you time it right, this cranberry sauce will elevate your Thanksgiving and keep tasting even better for days after. The combination of cabernet, orange and vanilla makes it rich, fruity and perfectly balanced between sweet and tart.
I could spread this on a slice of sourdough and be completely satisfied.
This sauce is so good you’ll want to make extra and freeze portions to enjoy all year. I keep bags of fresh cranberries in the freezer so I can make this whenever the craving hits — grab a few extra bags next time you’re at the store and freeze them for later.
Truth: I still love canned cranberry sauce.
It’s nostalgic and comforting — that cold slice of canned sauce next to warm Thanksgiving sides is a memory for many of us. My family still reaches for the canned version, so we often have both at the table: a can for tradition and a homemade jar for those who want something fresher.
But the homemade version truly shines with leftovers. It’s essentially a cranberry jam — terrific on turkey sandwiches, swirled into yogurt or oatmeal, or used in baked goods like coffee cake. The possibilities are endless.
This cabernet cranberry sauce is fruity and rich, with a bright hint of orange and a warm vanilla note. Simmered with a full-bodied red wine, the sauce becomes deeply flavored, sweet-tart and perfectly cranberry-forward.
It’s embarrassingly easy to make. I often prepare it two days ahead — the flavors deepen in the fridge and it removes one task from the busy day of the meal. Simply combine the ingredients in a saucepan, simmer until the berries break down and the sauce thickens, then cool.
That’s all there is to it.
Cabernet Cranberry Sauce
Cabernet Cranberry Sauce
8 to 12
Ingredients
- 12 ounces fresh cranberries
- 1/2 cup granulated sugar
- 1/3 cup cabernet sauvignon
- 3 tablespoons orange juice
- 1 vanilla bean, split
- Pinch of salt
Instructions
- Combine all ingredients in a saucepan over medium heat.
- Stir and bring to a simmer. Let it bubble and simmer for about 15 minutes, until the cranberries break down and the mixture thickens. Stir once or twice while cooking. Remove from heat and let cool to thicken further.
- For extra vanilla flavor, leave the split vanilla bean in the sauce until serving. Reheat gently to serve. Store in the refrigerator; it keeps well and the flavor improves after a day.
Did you make this recipe?
Share a photo of your result and tag #howsweeteats. I appreciate you!
Pretty color, too!