This wine cranberry sauce with Zinfandel is a bold, elegant twist on the classic holiday staple. Fresh cranberries simmer in a spiced red wine syrup made with warm cloves, cinnamon sticks, and orange peel, resulting in a vibrant sauce that’s equal parts sweet, tart, and sophisticated. Whether you’re hosting Thanksgiving or bringing a side to Friendsgiving, this is the cranberry sauce that earns you compliments and recipe requests.
Once you try this, you’ll never reach for canned cranberry sauce again.
Table of Contents
Why You’ll Love This Recipe
- 🍷 Zinfandel adds depth – The wine brings out rich, jammy fruit flavors.
- ❄️ Make-ahead friendly – Keeps beautifully for up to 2 weeks in the fridge.
- 🎄 Warm, festive spices – Cinnamon, cloves, and allspice infuse the sauce with cozy holiday flavor.
- 🍊 Bright citrus notes – Fresh orange peel gives it balance and freshness.
- 🍯 Customizable sweetness – Adjust with honey or maple syrup if you prefer.
Ingredients
- 12 oz fresh whole cranberries
- 1¾ cups red Zinfandel
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 6 whole cloves
- 2 cinnamon sticks
- ¼ tsp ground allspice
- Peel from ½ an orange
Instructions
Step 1: Make the Spiced Wine Base
In a medium saucepan, combine:
- 1¾ cups Zinfandel
- Granulated sugar
- Brown sugar
- Cloves
- Cinnamon sticks
- Allspice
- Orange peel
Stir gently over medium-high heat until sugar is fully dissolved.
Step 2: Simmer & Reduce
Reduce heat to low and simmer for about 15 minutes, stirring occasionally, until the mixture slightly thickens and reduces to about 1¾ cups.
Step 3: Strain the Spices
Pour the mixture through a fine mesh strainer into a large pot. Discard the spices and peel. This leaves you with a smooth, flavorful wine base.
Step 4: Cook the Cranberries
Add the cranberries to the spiced wine base. Cook over medium heat for 10 minutes, stirring occasionally. The berries will pop and break down into a thick sauce.
Step 5: Cool & Chill
Remove from heat. Let cool to room temperature, then transfer to a bowl and refrigerate for at least 2 hours, preferably overnight, to allow flavors to meld.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: ~3 hours (including chilling)
- Servings: 4–6
- Difficulty: Easy
Nutrition Estimate (Whole Batch)
- Calories: ~1500
- Carbs: ~350g
- Protein: 1–2g
- Fat: <1g
- Note: Serving size ~¼ cup. Nutrition will vary depending on wine & sugar substitutions.
Wine Cranberry Sauce with Zinfandel
Equipment
- – Medium saucepan
- – Fine mesh strainer
- – Spoon or whisk
- – Airtight container for storage
Ingredients
- – 12 oz fresh cranberries
- – 1¾ cups red Zinfandel
- – 1 cup granulated sugar
- – 1 cup brown sugar
- – 6 whole cloves
- – 2 cinnamon sticks
- – ¼ tsp ground allspice
- – Peel from ½ an orange
Instructions
- Combine wine, sugars, spices, and orange peel in a saucepan.
- Heat gently until sugars dissolve.
- Simmer 15 minutes over low heat until slightly reduced.
- Strain through mesh sieve and discard solids.
- Add cranberries to strained wine base.
- Simmer 10 minutes until berries pop and thicken.
- Cool to room temp, then refrigerate for 2+ hours (or overnight).
- Stir before serving.
Notes
– Maple syrup or honey can replace sugar (reduce wine slightly).
– Keeps well for up to 2 weeks in the fridge or 6 months frozen.
Tips & Variations
Pro Tips:
- Simmer gently to retain wine flavor—don’t boil hard.
- Don’t mash cranberries completely—leave some whole for texture.
- Let chill overnight for best flavor.
Substitutions:
- Wine: Merlot, Pinot Noir, or cranberry juice (non-alcoholic).
- Sugar: Replace with maple syrup or honey (reduce wine slightly).
- Orange peel: Sub with lemon peel or 1 tbsp orange juice.
- Ground spices: Use 1 tsp cinnamon and ¼ tsp cloves if you don’t have whole spices.
Common Mistakes to Avoid
- ❌ Cooking on high heat: Burns sugar and loses wine flavor.
- ❌ Removing spices too early: Let them infuse fully before straining.
- ❌ Skipping chill time: Sauce sets and improves as it rests.
- ❌ Over-mashing: Preserve some whole cranberries for that “pop.”
Serving Suggestions
- 🦃 With roast turkey, chicken, or pork tenderloin
- 🧀 On a cheese board with brie or goat cheese
- 🥪 In leftover turkey sandwiches
- 🧊 Over cream cheese with crackers for a quick appetizer
- 🥣 Stirred into yogurt or oatmeal for a sweet-savory breakfast
Storage & Make-Ahead Tips
- Refrigerate in an airtight container for up to 2 weeks.
- Freeze for up to 6 months. Thaw overnight and stir before serving.
- Make ahead the day before for deeper flavor.