It’s been ages since I last bought cranberry sauce in a can. That high-fructose corn syrup-laden jellied stuff that goes schhhluuuup onto the plate, retaining the shape of the can, right down to the rings that I once thought were meant to help you slice it into portions. What in the world was I thinking?

Sure, I know the canned stuff is kind of a standard and it’s certainly convenient. But real, fresh cranberry sauce is so simple to make at home, and I love jazzing it up with unexpected ingredients for a different take on the classic. I have made it relish-style with chopped raw cranberries and pecans. I’ve flavored it with citrus and pomegranate. Heck, I’ve even made cranberry sauce with jalapeno and orange (that was 2020, and it was awesome).

This year, I’m sharing a version that is just for the grown-up table, marrying the tangy flavors of traditional cranberry sauce with the spicy, fruity notes of red wine sangria. It’s a little bit boozy, a touch cinnamon-y and altogether yummy.

Any red wine will work for this recipe (and it doesn’t have to be expensive), but I would recommend choosing a pinot noir or other dry wine that is described with flavors of red berries and cherries. Steer clear of heavier wines such as cabernet sauvignon, which will overpower the brightness of the cranberry. Here’s a good rule of thumb—if the wine would make a good base for sangria, it’s perfect for this cranberry sauce.

Begin by rinsing the cranberries and plucking out any bad ones. Combine them with chopped apple in a medium saucepan. Add wine, orange liqueur, cinnamon sticks and cane sugar, and cook over medium heat until the mixture begins to bubble.

When the mixture reaches a light boil, add minced sweetened orange and stir to combine. Reduce the heat and simmer for about a half hour, until berries are easily mashed and mixture is bright red. Remove it from the heat and transfer it to a bowl to cool. As the cranberry sauce cools, the natural pectins in the berries will cause it to thicken. Stir the zest of an orange and a lime into the cranberry sauce. As the cranberry sauce rests in the fridge, the red wine will stain everything deep red, but that isn’t exactly a problem for me. 😉

If your Thanksgiving day isn’t too hectic, hold the zest until serving time for a bright pop of color.

Sangria Cranberry Sauce

• Servings: 6 to 8
• Prep Time: 10 minutes
• Cook Time: 30 to 40 minutes
• Difficulty: Average
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Decked out with red wine, orange liqueur and warm, festive spices, this one should be served strictly on the grownup table!

Ingredients

• 12 oz. package organic cranberries, sorted and rinsed
• 3/4 cup turbinado sugar
• 1 crisp apple, such as Granny Smith, Fuji or Gala
• 1/2 cup dry red wine
• 1/4 cup orange liqueur (I used Cointreau)
• 2 pieces stick cinnamon, about 3 inches each
• 1/4 cup minced sweetened, dried oranges (such as Trader Joe’s)
• Zest of one orange (organic is best when the zest is eaten)
• Zest of one lime (organic)

If you wish, sprinkle additional orange and lime zests on top of the cranberry sauce at serving time for a bright pop of color.

Directions

1. Combine the cranberries and apples with the red wine, orange liqueur, sugar and cinnamon sticks in a medium saucepan.
2. Stir and cook over medium heat until the mixture begins to bubble. Add dried orange bits. Reduce heat and simmer until berries pop easily and sauce is reduced to a syrup-like consistency (anywhere from 20-30 minutes).
3. Remove from heat. Stir in orange and lime zests and allow the mixture to cool to room temperature. The natural pectin in the cranberries will cause the mixture to thicken more as it cools.
4. Refrigerate at least overnight, and up to two weeks. Remove cinnamon stick before serving.