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Rosemary Cabernet Wine Cranberry Sauce

A quick and simple homemade cranberry sauce to compliment your holiday feast! Make it in advance.
Cook Time15 mins
Total Time15 mins
Servings: 1 cups


  • 1 cup cabernet wine (or red wine of choice)
  • 10-12 ounces fresh cranberries (one bag)
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoons dried rosemary chopped
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon allspice
  • 1/8 teaspoon nutmeg
  • 1/2 orange (zest and juice)


  • In a small sauce pot, heat the wine at a simmer over medium heat until reduced by half, approximately 5-8 minutes. (If not simmering, turn up to medium high heat and watch carefully).
  • Add the cranberries and sugar. Stir to combine. Heat over medium heat until it returns to a boil.
  • Reduce heat to low. Add the rosemary, cinnamon, allspice, and nutmeg. Stir to combine.
  • Simmer and cook for 5 to 7 minutes. Some cranberries will remain whole and some will burst.
  • Add the zest of half an orange, and the juice of half an orange (or a full tangerine). Stir. If needed, add a little water to loosen the sauce if desired. Season to taste with more of any spice or sugar as desired.
  • Cool the sauce until ready to serve. The sauce will continue to thicken as it chills.


Use any red wine that you enjoy drinking.  I prefer to use strong flavored wines like a Cabernet here that is not sweet.
Chopping the rosemary prevents the large, sharp rosemary pieces in the final sauce.  You can also use 1/2 teaspoon fresh rosemary.
You can also use frozen cranberries.
To make a sweeter sauce, increase the sugar to 3/4 cup.
Use a zester (microplane) like this one to zest the orange. This tool also comes in handy for cheese or chocolate grating!
Easy make this sauce a day or two in advance to free up time for cooking the day-of!