Red Wine Cranberry Sauce

The BEST Cranberry Sauce Recipe

I recently started making this Red Wine Cranberry Sauce recipe for Thanksgiving to pair with my Herb Butter Roasted Turkey, and oh. my. goodness. I’ll never go back to regular cranberry sauce again! It comes together in just 20 minutes, and it works with either fresh or frozen cranberries. I’m obsessed!

The red wine paired with the tart cranberries and fresh thyme give this recipe the best holiday flavor, it’s just sweet enough without being overly sweet, and it pairs with just about everything. I actually get compliments when I bring it to holiday gatherings! This is THE easy cranberry sauce recipe you’ll want to come back to year after year, it’s so good!

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Ingredients in Cranberry Sauce

The ingredients for this recipe are simple and easy to find! Here’s what you’ll need:

• Fresh Cranberries – Frozen cranberries work great, too! You’ll just need to adjust the cooking time a tad since they take a bit longer to soften.
• Salt
• Sugar
• Dried Sage
• Dried Thyme
• Red Wine – Since the wine is cooking into the sauce, I typically go for a lower-priced, medium-bodied wine. Personally, I love Bordeaux for this sauce!
• Unsalted Butter

How to Make Easy Cranberry Sauce

With the bold flavors of red wine, cranberries, and a hint of herbs, this recipe will add a unique twist to your Thanksgiving menu. All you’ll need is a dark saucepan (as cranberries will stain) and 20 minutes to make this easy recipe! Here’s how to make the best cranberry sauce:

1. Combine Ingredients – Add cranberries, red wine, salt, sugar, sage, and thyme to a saucepan over medium heat.
2. Simmer & Smash – Let the mixture simmer, then use the back of a spoon to smash the cranberries.
3. Continue Cooking – Stir the mixture occasionally and let it cook until it reduces and thickens.
4. Finish with Butter – Add a bit of butter at the end for extra richness, stirring until fully incorporated.
5. Let it Cool – Allow the sauce to cool completely, then it’s ready to serve or store for later!

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Recipe Tips

• If using frozen cranberries, the recipe will take about 3-5 minutes longer to cook in order for the cranberries to soften.
• To avoid staining, opt for a dark-colored saucepan. The red wine and cranberries can leave marks on lighter pots!
• Feel free to add an extra tablespoon of sugar or even a touch of honey or maple syrup. This can help balance the tartness of the cranberries.
• Keep the heat on medium-low to allow the flavors to develop fully without burning or over-reducing. A slower simmer brings out a richer, more concentrated taste.
• When smashing the cranberries, use a wooden spoon or spatula, and be cautious of splatters, especially when the sauce is hot. I recommend wearing an apron!
• The sauce will thicken even more as it cools, so don’t worry if it seems a bit loose while still warm. Let it sit at room temperature or in the fridge to reach the perfect consistency.
• This sauce is perfect for prepping in advance! Make it a day or two before your event, as the flavors tend to meld and improve over time.

Variations for Thanksgiving Cranberry Sauce

Blueberry Cranberry Sauce – Swap out half of the cranberries for fresh or frozen blueberries to add a subtle sweetness and deeper color. Blueberries bring a nice mellow balance to the tartness of cranberries.

Pear Cranberry Sauce – I love this variation for the holidays! Add one peeled and diced pear to the saucepan for a deliciously sweet, mellow flavor. The pear softens beautifully and pairs well with the wine and herbs.

Cranberry & Orange Sauce – Stir in the zest of one orange and a splash of orange juice. This classic combo adds brightness and a hint of citrus that really complements turkey.

Cranberry Apple Sauce – Add one small apple (peeled, cored, and diced) to the cranberries. The apple adds a subtle sweetness and rounds out the sauce for a classic, cozy flavor.

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What to Pair With Cranberry Sauce

There are so many ways to pair cranberry sauce! Of course it’s a great side dish for Thanksgiving dinner (or a Christmas dinner menu), but there are actually so many other great ways to use it if you have leftovers, too. Here are a few of my favorite pairing ideas:

• Turkey – A classic pairing! The tartness of cranberry sauce perfectly balances the savory flavor of roasted turkey, whether as a side or slathered on leftovers.
• Ham – The sweet and salty contrast with ham is irresistible, making cranberry sauce a perfect complement to holiday ham.
• Roast Chicken – For a smaller gathering, serve it alongside roast chicken. The sauce brings a bright, festive flavor that elevates a simple roast.
• Pork Tenderloin – Cranberry sauce adds a touch of sweetness that pairs beautifully with pork tenderloin, chops, or even pork roast.
• Stuffing or Dressing – Add a spoonful to your stuffing for a pop of flavor! It pairs especially well with herb-seasoned stuffing or dressing.
• Cheese Board – Spread cranberry sauce on a cheese board for a seasonal touch. This is one of my favorite pairings! It’s SO good with cheeses like brie, camembert, and goat cheese.
• Brussels Sprouts – The earthy, slightly bitter flavor of roasted Brussels sprouts (especially this Air Fryer Crispy Brussels Sprouts & Bacon recipe) is nicely balanced with a dollop of cranberry sauce.
• Sweet Potatoes – Whether mashed or roasted, sweet potatoes get a sweet and tart upgrade with cranberry sauce on the side.

What to Make With Leftover Cranberry Sauce

• Leftover Sandwiches – Cranberry sauce is a must for Thanksgiving leftover sandwiches. Layer it with turkey, stuffing, and even mashed potatoes for an epic post-holiday meal!
• Greek Yogurt or Oatmeal – You can even add a spoonful of cranberry sauce to Greek yogurt or warm oatmeal for a sweet and tangy breakfast twist.
• Cocktails – Use the cranberry sauce like you would use cranberry juice or cranberry syrup in a cocktail! This Spiced Cranberry Gin Fizz is a great option.

Thanksgiving Side Dishes You’ll Love

• Roasted Brussels Sprouts With Goat Cheese
• Vegan Green Bean Casserole
• Quinoa & Mushroom Stuffed Acorn Squash
• Rosemary Mushroom Rice Pilaf
• Chicken Broccoli Stuffing Casserole
• Spinach Ricotta Mac & Cheese
• Kale & Brussels Sprouts Curry Quinoa Salad