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Carroll Woman Magazine

Cabernet Cranberry Sauce

Nov 04, 2014 10:52AM
Cabernet Cranberry Sauce


1 (12 oz.) package fresh cranberries

1 1/4 c. granulated sugar

1 c. Cabernet Sauvignon*

1 3-inch cinnamon stick

2 tsp. tangerine zest


1 .Bring sugar and wine to a boil in a medium saucepan over medium-high heat.

2. Add remaining ingredients, and return to a boil, stirring constantly. Reduce heat to low and simmer, partially covered, for 10-15 minutes, or until cranberry skins have popped.

3. Remove and discard cinnamon stick.

Cool slightly.

Serve warm or chill at least 2 hours. Sauce will thicken as it cools. Sauce may be stored in the refrigerator for up to a month.

*Note - Use good quality wine. It makes a difference in this recipe! Also, I’ve tried making this with Merlot instead of Cabernet Sauvignon, and didn’t like it nearly as well. If you are a cinnamon lover, consider adding a dash of ground cinnamon to the pot when adding the other ingredients.

SOURCE: Adapted from Southern Living