Cabernet Cranberry Sauce.

We love this cabernet cranberry sauce! Classic cranberry sauce made with orange, vanilla and your favorite cabernet sauvignon. Simmered until saucy so you can serve it with the best meal ever!

I’ve got another delish little side dish here for you!

And if you play your cards right, this cranberry sauce will take your Thanksgiving up a level in flavor and continue to do so for the days after. My cabernet cranberry sauce is made with red wine, orange and vanilla, making it taste absolutely incredible. 

I could spread it on a slice of sourdough and eat it just like that!

This is a cranberry sauce that is so good, you’ll want to make extra and store it in your freezer so you can enjoy it all year long. I do that with cranberries so I can have access to them all year. Next time you’re at the store, grab a few bags of fresh cranberries and toss ‘em in the freezer! 

But here’s a cranberry sauce secret. 

Don’t judge. I still love cranberry sauce from a can. There is just something so nostalgic about it. 

And of course, it’s the only cranberry sauce that my family will eat!

It might be straight nostalgia for me: everytime I think of the canned stuff, I can see the dish that my mom has served it on for all of my life. And I love how it’s cold on the plate next to all the warm food. 

Weird?! A little.

But… I also love the homemade stuff. Which just means that we have to have both at our Thanksgiving meal. I always have a few cans on hand and then also make a batch of the homemade stuff. 

And here’s the kicker: the homemade is SO much better for leftovers. That is where it really shines. Spread it on sandwiches, use it to make coffee cake, use it in overnight oats.

Oh how the options are endless. We’re basically talking about cranberry jam.

This version is so fruity and rich. It’s not unlike the traditional, with hints of orange. It’s simmered with red wine too – the more full-bodied, the better – and takes on such a sweet, tart flavor that marries perfectly with the cranberries. 

It’s also embarrassingly easy to make. In fact, I often make my cranberry sauce two days before and store it in the fridge. The flavor gets better as it sits and it’s one less thing to make the day of the big meal. 

It’s this simple: combine all the ingredients in a saucepan and simmer for a bit until thickened.

THAT’S IT. 

See? No reason not to make this. Yes yes yes. 

Cabernet Cranberry Sauce

Prettiest color too!