In this Cabernet Roasted Cranberry Sauce, whole fresh cranberries and citrus juice and zest is roasted with sugar, cinnamon and wine for a festive and delicious cranberry sauce! Yields 3 cups.
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?
Last year I shared my classic cranberry sauce. But did I share 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 a holiday. Actually never..
With 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 2 to 3 days in advance and it will be out of the way and ready to go on the holiday.
To Make This Cabernet Roasted Cranberry Sauce You Will Need:
- fresh cranberries – Usually found in the produce section. 1 bag is typically 12 ounces.
- lemon (zest and juice) – Adds bright, distinct citrusy flavor.
- lime (zest and juice) – Adds bright, distinct citrusy flavor.
- orange (zest and juice) – Adds bright, distinct citrusy flavor.
- dark brown sugar – For sweetening and flavor and adds subtle caramel notes.
- granulated sugar – For sweetening and flavor.
- cinnamon (ground) – Lends a distinct warm and woodsy flavor.
- fine salt – Use either sea salt or pink himalayan.
- water – Need to make this cranberry sauce saucy.
- cabernet sauvignon – Adds subtle wine flavor. Click here a non-alcoholic cranberry sauce.
Preheat your oven to 425°.
Add the fresh cranberries to a colander and rinse well and drain.
Add them into an 8 x 11 oven-safe baking dish.
To the cranberries, add 1 teaspoon each of orange, lemon and lime zest. Then measure and add 3/4 cup dark brown sugar and 1/4 cup of granulated (white) sugar, 1/2 teaspoon of ground cinnamon (or more to taste) and 1/8 teaspoon fine salt.
Pour in a 3/4 cup of water.
1/2 cup Cabernet Sauvignon.
Lastly, cut the citrus fruits in half and squeeze in half of each.
Stir once more before sliding the whole thing into a preheated oven for 25 minutes. If you start to hear the cranberries popping don’t freak out.
Once roasted, the cranberries will be all soft and shriveled and smell deliriously delicious!
Use your spoon or spatula to smash the cranberries to a desirable consistency. The sauce will thicken considerably as it cools.
Really wish you could smell this.
I like a warm cranberry sauce so I like to reheat it before serving but room temperature is also fine.
This sauce is like sangria for your turkey (roast pheasant, quail or duck). It’s bright, and the citrus and wine both stand out but not overly so. It still has a classic cranberry sauce taste – just sangria’d.
Cabernet Roasted Cranberry Sauce
- 12 ounces fresh cranberries, rinsed
- 1 teaspoon orange zest, plus half of its juice
- 1 teaspoon lemon zest, plus half of its juice
- 1 teaspoon lime zest, plus half of its juice
- 3/4 cup dark brown sugar
- 1/4 cup granulated sugar
- 1/2 teaspoon cinnamon, or more to taste
- 1 pinch fine 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 or spatula.
- Let cool, stirring occasionally. The sauce will thicken as it cools.
- Store in the fridge for up to a week if not longer.
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