Wine in cranberry sauce is the best idea I’ve ever had. Looking for a cranberry sauce? THIS is it.

What if I told you, that all you had to do is throw everything in a baking dish, into the oven and in 25 minutes you’ve got one classy cranberry sauce?

Roasted Cabernet and Citrus Cranberry Sauce -

True story.

Last year I shared my classic cranberry sauce. I also shared that it boiled over, spattered and somehow managed to burn my neck. Then, lucky me, it took a good 30 minutes to scrub my cook-top. Something you DON’T want to do the day before, on or after turkey day. Never, really.

This method, you don’t even have to worry about that. It does sputter and splash a bit in the baking pan but it definitely will not boil over. The best part is you could make it two to three days in advance and it will be out of the way and ready to go on the holiday.


So grab a 12 ounce bag of fresh cranberries, a lemon, lime, orange, regular and dark brown sugar, cinnamon, salt, water and let us not forget the cab and let’s get sauced. Literally and figuratively. 


Rinse the cranberries off under the tap.

in a baking pan

Throw them into an 8×11 oven-safe baking dish.


You’ll need a teaspoon each of zest from the lemon, lime and orange.


1/4 cup of granulated sugar…

br.sugar cinnamon and salt

3/4 cup dark brown sugar, a half teaspoon of cinnamon and a pinch of kosher salt.


Stir that all together.

citrus collage

Cut all of the citrus fruits in half and squeeze in half of a each.


Then pour in a 3/4 cup of water.


1/2 cup Cabernet Sauvignon. Should be smelling amazing by the way!


Next stir once more before popping the whole thing {minus the wooden spoon of course} into a preheated 425 degree oven for 25 minutes. You will start to hear the cranberries popping so don’t freak out.


Then, after the twenty five minutes the cranberries should look like this above shot. The cranberries will be all soft and shriveled and smell deliriously delicious!


With the same wooden spoon, smash the cranberries. The sauce will thicken considerably as it cools.



Roasted Cabernet and Citrus Cranberry Sauce l

I like a warm cranberry sauce so I would reheat it before serving. I’d also grab a huge spoon and you know, “taste test”.

Roasted Cabernet and Citrus Cranberry Sauce ll

This sauce is like sangria for your turkey (roast pheasant or duck). It’s bright, and the citrus and wine both stand out but not in an obnoxious Miley Cyrus sort of way. It still has a classic cranberry sauce taste, just sangria’d.

Man I can’t wait for Thanksgiving!

Enjoy! And if you give this Cranberry Sauce recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Roasted Cabernet and Citrus Cranberry Sauce -

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

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Yield: 16 servings

Roasted Cabernet Citrus Cranberry Sauce

Whole fresh cranberries, lemon, lime and orange zest is roasted with sugar cinnamon and wine for a festive and delicious cranberry sauce! Yields 2 cups.


  • 12 ounces fresh cranberries, rinsed
  • 1 teaspoon lemon zest, plus half of its juice
  • 1 teaspoon lime zest, plus half of its juice
  • 1 teaspoon orange zest, plus half of its juice
  • 1/4 cup granulated sugar
  • 3/4 cup dark brown sugar
  • 1/2 teaspoon cinnamon
  • 1 pinch kosher salt
  • 3/4 cup of water
  • 1/2 cup cabernet sauvignon


  • Preheat your oven to 425°.
  • In an 8x11 oven-safe baking dish, throw in the rinsed cranberries, zest, sugars, cinnamon, salt and stir to combine.
  • Squeeze in the juice from half of a lemon, a lime and an orange.
  • Pour in the 3/4 cup of water and the 1/2 cup of Cabernet, stir once more before sliding it into the oven.
  • Roast the cranberries for 25 minutes. Remove and carefully smash up the cranberries with the back of a wooden spoon.
  • Let cool, stirring occasionally. The sauce will thicken while it cools.
  • Store in the fridge for up to a week if not longer.
Serving: 2tablespoons, Calories: 68kcal, Carbohydrates: 16g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 6mg, Potassium: 33mg, Fiber: 1g, Sugar: 14g, Vitamin A: 14IU, Vitamin C: 3mg, Calcium: 12mg, Iron: 1mg

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