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Cabernet Cranberry Sauce

Cabernet Cranberry Sauce
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I found this recipe a few years back and have tweaked it to my liking.  With canned sauce being my only experience growing up, I was never a fan.  This recipe is super simple, 30 minutes start to finish, and delicious! Perfect as your Cranberry Sauce for the main meal or wonderful spooned over cheesecake for dessert (which people are still talking about). The Cabernet gives it depth and richness, cinnamon gives it spice and the combo of fresh cranberries and fresh, frozen fruit is fabulous. I hope you love it!  ~Shelby

Ingredients

Scale
  • 8oz fresh cranberries
  • 6oz fresh, frozen blueberries, unthawed
  • 1 cup Cabernet wine (one you like to drink)
  • 1 cup granulated sugar
  • 1 teaspoon cinnamon
  • 1 pinch of kosher salt

Instructions

  1. Combine all ingredients in large pot, with room for boiling and consequently rising.
  2. Bring to a rapid boil, allowing the cranberries to pop and mixture to rise.
  3. Turn down heat to medium low and let simmer for 20-30 minutes until mixture has thickened slightly. This will continue thickening as it cools.
  4. Once cooled, transfer to air tight containers for easy storage in the refrigerated for up to 2 weeks.

Notes

Recipe can be easily multiplied to make as much or little as you need.

Any red wine you like will work great in this recipe. Just make sure you use a bottle you like to drink.

Any type of fresh, frozen fruit works – feel free to swap out the blueberries for raspberries, strawberries or mixed berries. If you don’t want to use a fresh, frozen berry then double the amount of cranberries and you’re good to go!

For a less sweet sauce cut the granulated sugar amount down to ¾ cup. For an even more ramped up flavor swap out regular granulated sugar for vanilla sugar (or keep the regular granulated sugar and add a teaspoon of vanilla extract once the sauce is done cooking).

Find it online: https://www.flourandco.com/cabernet-cranberry-sauce/