Yummy Spreadable Red Wine Cranberry Sauce Recipe

Yummy Spreadable Red Wine Cranberry Sauce Recipe


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A submission for the Tasty Thanksgiving 2010 Recipe contest, originally posted at SomethingEdible.com. This cranberry sauce is as tangy and tart as cranberry sauce should be, but it's backed up with a pleasantly sweet and floral finish. The cranberries get a fruity boost from red wine, with a vanilla bean and fresh citrus to keep things interesting.

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Hays, KS

Time needed

5 min preparation + 20 min cooking

Serving Size / Yield

24 ounces


  • 1 C. sugar
  • 2/3 C. red wine (I like Shiraz)
  • 1/4 C. water
  • 1/4 tsp. crystallized ginger, minced
  • 1 lemon juice with zest
  • 1/4 tsp. salt
  • 1 vanilla bean- pulp required, pod optional.
  • 12 oz. cranberries- That's one bag; fresh or frozen.

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Combine sugar, wine, water, ginger, lemon juice, zest, salt and vanilla (pod & pulp) in a medium saucepan. Stir occasionally on medium heat until the sugar dissolves. Add cranberries and bring to a simmer (still on medium). Reduce heat to medium-low and simmer gently for 10 minutes, stirring occasionally. Remove the vanilla pod and buzz with a stick blender (or whatever blender you've got) just enough to pop all the berries. Put the vanilla pod back in the jar (if you like), lid and and cool to room temperature before storing in the fridge.

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