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.

Cabernet Roasted Cranberry Sauce

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?

It’s true!

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.

ingredients for Cabernet Roasted Cranberry Sauce

To Make This Cabernet Roasted Cranberry Sauce You Will Need:

  • fresh cranberriesUsually 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 sugarFor sweetening and flavor and adds subtle caramel notes.
  • granulated sugarFor sweetening and flavor.
  • cinnamon (ground) – Lends a distinct warm and woodsy flavor.
  • fine saltUse either sea salt or pink himalayan.
  • waterNeed to make this cranberry sauce saucy.
  • cabernet sauvignonAdds subtle wine flavor. Click here a non-alcoholic cranberry sauce.

rinsed fresh cranberries

Preheat your oven to 425°.

Add the fresh cranberries to a colander and rinse well and drain.

add cranberries to baking dish

Add them into an 8 x 11 oven-safe baking dish.

add cranberries, citrus zest, brown and white sugar, salt and cinnamon.

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 water

Pour in a 3/4 cup of water.

pour in wine

1/2 cup Cabernet Sauvignon.

squeeze in citrus juice

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.

roasted sauce

Once roasted, the cranberries will be all soft and shriveled and smell deliriously delicious!

smash the cranberries

Use your spoon or spatula to smash the cranberries to a desirable consistency. The sauce will thicken considerably as it cools.

smash until desired consistency

Really wish you could smell this.

Cabernet Roasted Cranberry Sauce

I like a warm cranberry sauce so I like to reheat it before serving but room temperature is also fine.

Cabernet Roasted Cranberry Sauce

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

Happy Thanksgiving!

Cabernet Roasted Cranberry Sauce

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

Cabernet Roasted Cranberry Sauce

Cabernet Roasted Cranberry Sauce
Print Recipe Pin Recipe
5 from 2 ratings
Leave a Review »
Yield: 24 servings

Cabernet Roasted Cranberry Sauce

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 or 24 (2 tablespoon) servings.


  • 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.


Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on should only be used as a general guideline.
Serving: 2tablespoons, Calories: 45kcal, Carbohydrates: 11g, Protein: 0.1g, Fat: 0.03g, Saturated Fat: 0.001g, Polyunsaturated Fat: 0.01g, Monounsaturated Fat: 0.003g, Sodium: 4mg, Potassium: 21mg, Fiber: 1g, Sugar: 9g, Vitamin A: 9IU, Vitamin C: 2mg, Calcium: 8mg, Iron: 0.1mg

[this post contains affiliate links.]