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.

Course Homemade Ingredients & Condiments

Cuisine American

Keyword cabernet sauvignon, cranberries, lemon, lime, orange, wine

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 45

Author Laurie McNamara

Ingredients

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

US Customary - Metric

Instructions

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.

Notes

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 SimplyScratch.com should only be used as a general guideline.

Nutrition