Cabernet Cranberry Blueberry Sauce

5 from 3 votes

Cabernet Cranberry Blueberry Sauce

This Cabernet Cranberry Blueberry Sauce is a delicious addition to your holiday meals. With its jam like consistency, you'll want to keep any extras on hand to slather on bread or toast for a simple, festive breakfast or snack that’s bursting with fresh sweet berry flavor and a hint of wine.

Prep Time5

Cook Time30

Total Time35

Course: Appetizer, Dinner, Sauce, Side Dish

Cuisine: American

Servings: ounces

Calories: 60kcal

Author: Meaghan @ 4 Sons R Us

Ingredients

1 8 oz bag fresh cranberries about 2 cups
6 ounces frozen blueberries about 1 1/2 cups
1 cup cabernet sauvignon or another favorite red wine
1 cup sugar
1 tbsp cinnamon or to taste
1 tsp ground cloves or to taste

US Customary - Metric

Instructions

Combine all ingredients in a medium to large pot, and stirring occasionally, bring the mixture to a full boil. Be sure your pot has room for the liquid to triple in volume so that it won't overflow as all the juices from the berries are released.
1 8 oz bag fresh cranberries, 6 ounces frozen blueberries, 1 cup cabernet sauvignon, 1 cup sugar, 1 tbsp cinnamon, 1 tsp ground cloves
Reduce the heat to low and let the sauce gently simmer for about 20 to 30 minutes, or until reduced and thickened slightly, and most of the cranberries have burst.
Remove from heat and allow to cool slightly before transferring the sauce to a heat safe container.
Allow sauce to cool down to room temperature before refrigerating. Sauce will keep in the refrigerator for at least 2 weeks.

Notes

Be sure your pot has room for the liquid to triple in volume so that it won't overflow as all the juices from the berries are released.
You'll want to stir fairly frequently in the beginning of the cooking process so the sugar doesn't burn.
You'll know the sauce is done when it has reduced and thickened to an almost jammy consistency. It will thicken slightly more as it cools.

Nutrition