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Roasted Cabernet Citrus Cranberry Sauce

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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.
Course Homemade Ingredients & Condiments
Cuisine American
Keyword cabernet sauvignon, cranberries, lemon, lime, orange, wine
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Servings 16 servings
Calories 68
Author Laurie McNamara


  • 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