Why you’ll love this cranberry sauce recipe
There was nothing I liked more about celebrating the holidays in France than the vin chaud. It was sold at all the Christmas markets and even at most of Marc’s hockey games during the holiday season, so naturally, when the Christmas season is approaching, I can’t help but crave it.
But, since I refuse to start Christmas-ing until after Thanksgiving (with the exception of Christmas cookie testing), I thought it might be nice to infuse our Thanksgiving cranberry sauce with some mulled wine flavor.
Plus, who doesn’t want to put wine in their cranberry sauce? No one. It’s the perfect side dish for your Thanksgiving meal, whether its large or small. Although, you may want to double the recipe if you’re having more than 8 people.
Ingredient notes:
- Star anise – This beautiful spice is star-shaped with a licorice-like flavor. You can usually find it by the cinnamon sticks and whole cloves in the spice isle at your local grocery store.
- Red wine – Try a dry red wine like Merlot or Cabernet Sauvignon – these wines have rich, fruity flavors that complement the spices and tartness of the cranberries.
Making changes to a recipe can result in recipe failure. Any substitutions listed are simple changes that I believe will work in this recipe, but results are not guaranteed.
The following is a detailed overview of the recipe steps with added tips and tricks for recipe success. For a simplified and printable version, including ingredient amounts and more formal instructions, see the recipe card below.
How to make spiced cranberry sauce
Boil. In a large saucepan over medium high heat, bring all ingredients to a boil. You can bundle the aromatics into a cheesecloth or a tea ball to make it easier to remove them later, trust me it’s a good idea.
Simmer. Reduce the heat and allow the contents to simmer for at least 20 minutes. When the sauce has thickened to the desired consistency, remove it from the heat. Remove the aromatics from the cranberry sauce and transfer to a serving dish.
More thanksgiving recipes: homemade stuffing recipe / easy cranberry bars / cranberry salsa / dairy free pumpkin pie
Frequently asked questions
Traditionally it’s served chilled or at room temperature, but it’s also really great served slightly warm. So it’s totally up to you.
Homemade cranberry sauce will keep in the fridge for up to 2 weeks. I prefer to use it within a week to ensure the best flavor.
Yes. You really don’t want to overcook cranberry sauce because the sugar will turn to caramel and the sauce will be too thick.
If your cranberry sauce is too bitter, add a sweetener. Traditionally, sugar is used, but you can also add maple syrup, honey or brown sugar.
More fall favorites: apple butter pork chops / roasted spatchcock chicken / pumpkin cream cheese muffins / dairy free potato soup
Spiced Cranberry Sauce
Ingredients
- 1 pound fresh cranberries
- 3/4 – 1 cup sugar
- 1/2 cup red wine
- Peel of one navel orange
- 1 star anise
- 3 whole cloves, or 1/8 teaspoon ground cloves
- 1 cinnamon stick, or 1/2 teaspoon ground cinnamon
Instructions
- Combine ingredients in a large saucepan and bring to a boil.
- Reduce heat and simmer, stirring occasionally, until cranberries have popped and sauce has thickened, about 20 minutes.
- Allow cranberry sauce to cool completely or refrigerate overnight. Remove orange peel, cloves, anise and cinnamon stick before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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