Homemade Cranberry Sauce Recipe with Orange and Red Wine
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While canned jellied cranberry sauce holds a nostalgic place in my heart, I prefer the flavor that comes from making my own from scratch. Homemade cranberry sauce boasts a vibrant freshness that simply can’t be replicated by its store-bought counterpart. With just a few ingredients—fresh cranberries, sugar, and a splash of red wine—this sauce transforms into a rich, complex condiment that enhances the flavors of your holiday meal.
It can easily be made ahead of time so it won’t interfere with valuable kitchen space around the holidays. The sweet, yet tart, homemade red wine cranberry sauce contrasts well with lean turkey meat. Serve it as a side dish or use a bit of it over baked brie for an impressive appetizer. For more Thanksgiving side dishes, check out my complete guide for essential recipes for an unforgettable Thanksgiving meal.
Key Ingredients in This Recipe
- Cranberries – Cranberries are in season from mid-September through mid-November. They are harvested from bogs throughout the Northeast. It can be very difficult to find fresh cranberries in the off-season, so I recommend using frozen cranberries if needed.
- Sugar – Granulated sugar helps to lightly cut the tartness of the cranberries and creates a jam-like consistency.
- Red wine – Red wine adds a complexity to the cranberry sauce. While I will use just about any red wine in a pinch, I prefer cooking with a dry red wine like pinot noir. The biggest tip when cooking with wine is to use good quality wine – never cook with anything you wouldn’t drink!
- Orange – This recipe uses both orange zest and juice to add a subtle citrusy flavor that rounds out the sauce and complements the tart flavor of the cranberries.
- Ginger – Fresh ginger, simmered with the sauce, then removed, adds a pleasant zing.
A full ingredient list with exact amounts can be found in the recipe card below.
pro tip
Stir any leftover cranberry sauce together with a bit of mayonnaise to spread on turkey leftover sandwiches for the ultimate use of Thanksgiving leftovers!
How to Make Homemade Cranberry Sauce (Step-by-step)
In a medium saucepan over medium heat, stir together the cranberries, sugar, red wine, ginger, orange zest, orange juice, salt and ¼ cup (60g) water. Continue to stir until the sugar dissolves, about 3 minutes.
Continue to cook, stirring occasionally, until the sauce has thickened and the cranberries pop, about 10 minutes.
Swaps and substitutions
- Fresh or frozen cranberries can be used to make the sauce.
- Omit the ginger if desired.
- The orange zest can be swapped for another citrus like lemon zest.
How to Store Cranberry Sauce
Let the cranberry sauce cool completely to room temperature. Transfer it to an airtight container or a jar with a secure lid. Store in the refrigerator for up to 2 weeks. Stir just before serving for the best consistency.
What to serve this with cranberry sauce
FAQ – Frequently Asked Questions
Yes! It actually tastes better after sitting for a day or two. Just store it in the fridge in an airtight container.
It will keep for up to 10–14 days when refrigerated in an airtight container.
Absolutely. Let it cool completely, then freeze it in a sealed container or freezer bag for up to 2 months. Thaw in the refrigerator before using.
A medium-bodied red like Merlot, Pinot Noir, or Zinfandel works well. Choose one you’d enjoy drinking, nothing too sweet or overly tannic.
Yes, frozen cranberries work great! No need to thaw them first, just add them directly to the pot.
Definitely. You can swap the red wine with cranberry juice, orange juice, or even water if preferred.
Yes! The sauce thickens significantly once it cools, so don’t worry if it seems a bit loose while it’s warm.
Other Recipes To Try
If you enjoy this cranberry orange ginger red wine sauce recipe, give these a try:
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Homemade Cranberry Sauce Recipe with Orange and Red Wine
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Ingredients:
- 12 ounces fresh cranberries
- 1 cup granulated sugar
- ½ cup dry red wine
- 1 teaspoon grated ginger
- 1 teaspoon orange zest
- ¼ cup orange juice
- ¼ teaspoon kosher salt
Instructions:
- In a medium saucepan over medium heat, stir together the cranberries, sugar, red wine, ginger, orange zest, orange juice, salt and ¼ cup (60g) water. Continue to stir until the sugar dissolves, about 3 minutes.
- Continue to cook, stirring occasionally, until the sauce has thickened and the cranberries have burst, about 10 minutes.
Nutrition:
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