Whole Berry Cranberry Sauce

A bowl of whole berry cranberry sauce.

This whole berry cranberry sauce is a simple recipe that takes about 15 minutes to prepare and is the best jellied cranberry sauce you will ever have. It’s made with fresh cranberries, granulated and brown sugar, whole seasonal spices, and red zinfandel- and it’s WAY BETTER than canned cranberry sauce.

Ingredients for the whole berry cranberry sauce.

For most of my life, those obligatory dishes of Thanksgiving cranberry sauce felt like a culinary dead zone to me.

Why? My paternal grandmother, Myne, would make her cranberry relish for our Thanksgiving dinner: an uncooked blend of fresh cranberries, pecans, and a whole (peel-and-all) orange that she chopped in her food processor. It was bitter, chunky and not my cup of tea.

My other grandmother served the jellied cranberry sauce that slurps from the can and requires “slicing.” To me, it was too tart and very uninteresting. I avoided it.

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Things have changed, however, and I am a converted cranberry sauce devotee now and so is my family. They demand this particular whole-berry cranberry sauce every Thanksgiving.

I’m “allowed” to make others, so long as THIS recipe is always on the table – made with holiday spices mulled in red wine and sugar until thick and syrupy. The fresh whole cranberries get simmered in the wine syrup until they pop, creating a gloriously vibrant Thanksgiving cranberry sauce to cut through some of the richness of the other dishes on your plate.

Simmering this sauce makes the house smell like the holidays, and it’s tough to resist a taste once it comes off the stove. This jellied jewel-toned cranberry sauce recipe will be your favorite, too (even our die-hard only-from-the-can devotees can’t get enough of this one).

Why this recipe works:

  • Instead of water (the usual liquid for making jellied cranberry sauce), this one uses a drinkable red wine for more flavor (without a boozy taste).
  • Simmering wine, sugar and spices creates a mulled wine aroma that naturally puts you in the holiday spirit.
  • As it simmers, the wine becomes a heavenly syrup to cook the cranberries, which is way more flavorful than plain water.
  • Cranberries have a lot of pectin, a natural thickener. The cranberries burst as they simmer in the syrup, releasing the pectin and becoming thicker as it cools for a luscious, jellied cranberry sauce.
  • It makes an excellent side to go with turkey, pork, chicken and more.
  • You can make this jellied cranberry sauce recipe up to a week ahead of time, so it’s terrific for holiday meal prep.
  • This fruity compote goes well with traditional Thanksgiving recipes as well as a weeknight chicken, pork chops or ham.
Assembling the wine syrup.

Ingredients:

  • Red Wine – I prefer a Red Zinfandel or Syrah for making whole-berry cranberry sauce. They have a natural spice to them which pairs well with the whole spices in the wine syrup. You don’t need to use a costly bottle, just something drinkable – I usually go with something under $10 — this one was $8.99 at Total Wine.
  • White Sugar – plain granulated sugar adds a pure, unadulterated sweet flavor to let the fruit shine through.
  • Light Brown Sugar – has a slightly richer molasses flavor but also pairs well with the cranberries and spices.
  • Whole Cloves – are very intense in aroma and flavor. Using whole cloves imparts those qualities without overpowering the jellied cranberry sauce. Do not use ground cloves.
  • Whole Allspice Berries – with the flavor of cinnamon, nutmeg and cloves in one spice, allspice is a powerhouse spice. Ground spice would be too intense for the sauce, so use the whole berries to mull the wine syrup.
  • Cinnamon Sticks – Cinnamon sticks give the holiday aroma to this homemade cranberry sauce, don’t skip it — but don’t use ground spice either.
  • Whole Star Anise – an aromatic, licorice-flavored spice- elevates the flavor of the compote.
  • Orange Peel – citrus holds much of its flavor and aromas in the peel itself. Use a vegetable peeler to render a strip of the orange peel — avoid the white pith, as that’s the bitter part of the orange.
  • Fresh Cranberries – you can’t make Thanksgiving cranberry sauce without it. Use a bag of Ocean Spray cranberries, organic fruit, or frozen cranberries. Don’t use dried cranberries in this sauce; it won’t work.
Simmering the whole spices and wine with sugar.

This recipe is super easy to assemble in just a few minutes, and the flavors are superior to any other Thanksgiving cranberry sauce; You HAVE to make it. No excuses,

Instructions:

  1. Combine the granulated and brown sugars in a large saucepan.
  2. Add the allspice berries, cloves, cinnamon sticks, star anise and orange peel. Pour in the red wine and bring to a boil, stirring occasionally.
  3. Reduce the heat to a simmer and cook until the syrup thickens and reduces to about 1¾ cups of liquid. The longer the wine and sugar simmer, the more syrupy bubbles will cover the top of the pot.
  4. Strain the liquid through a fine mesh sieve into a 2-cup glass measure. Discard the spices.
  5. Return the spiced red wine syrup to the saucepan and add the whole cranberries. Bring to a boil and reduce the heat to a simmer, stirring occasionally until the berries pop.
  6. Remove from the heat to cool—Refrigerate the whole berry cranberry sauce for several hours or overnight to thicken.
The sauce gets thick and syrupy as it simmers.

Pro-Tips:

  • Though you may be tempted to use ground spices in this recipe, don’t. The ground spices will leave a gritty texture in the sauce, and the flavors will overpower it.
  • Be sure to use one strip of orange peel instead of the zest. Finely grated orange zest can sneak through a sieve and mar the texture of the whole berry cranberry sauce.
  • Use a mesh strainer to remove the whole spices — though it’s easy to pick out the whole cinnamon sticks and orange peel, the cloves and allspice berries are tiny in size but very potent. Inadvertently biting into one left in the jellied compote is a surprise you don’t want.
  • Give the fruity sauce a chance to chill thoroughly in the refrigerator, allowing the natural pectin to thicken the cranberry sauce and attain its jellied affect.
Strain the whole spices and orange peel from the mulled wine syrup.

Variations:

  • Add a bit (about ¼ cup) of fresh-squeezed orange juice for a little more citrus flavor.
  • For a New England flair, substitute maple syrup for the white sugar.
  • Add a 2″ slice of fresh ginger to the sugar and wine mixture for more spice and tingle. Strain it out before adding the whole fresh cranberries.
Adding the cranberries to the wine syrup to cook.

The beauty of this recipe is that it can be made up to a week ahead and can be pulled out of the fridge at the last minute to serve.

Storage:

Store the jellied whole berry cranberry sauce in an airtight container in the fridge. For longer storage, you can freeze the cranberry sauce for up to 3 months. Defrost before using.

The cranberries will pop in the mulled wine as it simmers.

FAQs:

Do you heat up whole berry cranberry sauce?

Do not heat the cranberry sauce before serving; otherwise, you’ll lose the jelled consistency. It can be served chilled or at room temperature.

What’s the difference between whole berry cranberry sauce and jellied cranberry sauce?

The two are very similar, with the only real difference being that whole berry cranberry sauce keeps the entire fruit in the sauce while jellied is usually strained of the skins.

However, the whole berry sauce is jellied because the berries release their natural pectin as the sauce simmers.

Serving the cranberry sauce in a white ramekin.

We rarely have leftovers of THIS spiced cranberry sauce, but if you have a few spoonfuls, here are a few ways to use them.

What to do with leftover cranberry sauce:

  • Swirl leftover cranberry sauce into your morning yogurt with a sprinkle of Maple Pecan Cinnamon granola.
  • Make crostini appetizers by topping baked French bread rounds with a slice of brie or camembert and a spoonful of cranberry sauce. These will fly off your holiday buffet.
  • Make this Cranberry Coffee Cake with Leftover Cranberry Sauce.
  • Make a grilled cheese sandwich with sourdough bread, white cheddar cheese and a generous spread of the fruity compote.
cranberry sauce with orange peel garnish.

More fruity sides and sauces you’ll love:

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Thanksgiving cranberry sauce in a serving bowl.
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5 from 14 votes

Whole Berry Cranberry Sauce

The best cranberry sauce ever, made with mulled wine, fresh cranberries and holiday spices. This recipe is easy to make in about 15 minutes and perfect for Thanksgiving and the holidays.
Author: Lisa Lotts
Course Side Dish
Cuisine American
Keyword cranberries, navel orange, wine
Dietary Restrictions Dairy-Free, Egg Free, Gluten-Free, Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 8

SPECIAL EQUIPMENT:

  • fine mesh sieve

INGREDIENTS:

  • cups red wine I like a red zinfandel or syrah
  • ¾ cup white sugar
  • 1 cup golden brown sugar packed
  • 6 whole cloves
  • 6 whole allspice berries
  • 2 cinnamon sticks
  • 1 whole star anise
  • 1 3×1 inch strip orange or tangerine peel I used tangerine
  • 12 ounce bag fresh cranberries

DIRECTIONS:

  • Combine the sugar, brown sugar, cloves, allspice berries, cinnamon sticks, star anise, orange peel, and wine in a medium saucepan.
  • Bring to a boil over medium heat, stirring occasionally, until the syrup has reduced to about 1¾ cups — about 8-10 minutes.
  • Place a fine mesh strainer over a 2-cup measuring cup and pour in the syrup. Discard the solids and pour the syrup back into the pot.
  • Add the cranberries and cook over medium-high heat, occasionally stirring, until the cranberries burst; about five or six minutes.
  • Remove from heat and cool to room temperature before transferring to a storage container and refrigerating until ready to serve. The cranberry sauce will thicken as it chills.

NOTES:

Can be made one week ahead of time.

NUTRITION:

Calories: 237.69kcal | Carbohydrates: 52.85g | Protein: 0.33g | Fat: 0.17g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.03g | Sodium: 11.12mg | Potassium: 136mg | Fiber: 2.08g | Sugar: 47.5g | Vitamin A: 30.03IU | Vitamin C: 6.04mg | Calcium: 41.03mg | Iron: 0.65mg

 

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21 Comments

  1. 5 stars
    BF is very excited to use this recipe this year! He always makes the cranberry sauce & wants a new twist this year. Can’t wait to taste

  2. 5 stars
    I’m planning my Thanksgiving meal and came back to this recipe after making it last year so I could add the ingredients to my shopping list-and realized I’d never left a comment. This cranberry sauce is AH-MAY-ZING!!!! I’d never made homemade cranberry sauce before. It was super easy and it was a big hit with my family! We ate it with almost everything after turkey day was over. I can’t wait to make it again this year!

  3. 5 stars
    So I have never been a fan of cranberry sauce, but I have never seen a version quite like this! It looks amazing with that red wine and those all spice berries! Holy yumminess!

  4. 5 stars
    I agree Lisa..people are picky about cranberry sauce. Growing up we had the stuff in the can too. I’m loving the sound of your recipe especially with the wine addition.

    1. I know I’m not converting those can-loving people with this, but…

  5. 5 stars
    Lisa this is my kind of cranberry sauce. My in-laws used to serve it out of the can and I always loved the fresh berries because they had so much more flavor. I have a triple orange cranberry sauce that is very similar to your recipe. Absolutely necessary for Thanksgiving.

    1. Ooh — triple orange cranberry? Let me guess – orange juice, orange zest and Grand Marnier?

  6. 5 stars
    I would love to try a fresh cranberry one day, but you never see them in Australia. I love the use of spice and wine in your recipe, I will have to give it a go with some frozen ones, I am sure it will be tasty, but probably not as good as your beautiful sauce!

    1. I didn’t know you don’t have fresh cranberries in Australia – the frozen ones will work just fine for this recipe!

  7. I love the new look of the web! This looks so delish! I love how you always have a backstory to your recipes. Happy Thanksgiving!

    1. Thanks, Yined! I hope you have a Happy Thanksgiving, too!

  8. vermilionroots says:

    I’m really liking the use of wine in the recipe! 🙂

  9. 5 stars
    Love spiced orange cranberry sauce! Adding red wine only makes it better!

    1. Glad you approve, Linda! Yes – the wine makes it even better!

  10. 5 stars
    This is the poster for cranberry sauce and looks fabulous. And I’m wondering why I’ve never used wine before? I’ll be trying this.

    1. I know — wine just makes sense, doesn’t it?

  11. I love the way that you think. This is a super recipe for Thanksgiving, or later with a side of leftover turkey! Love the spice and wine ingredients.

  12. 5 stars
    Love your Cranberry Sauce and your trip down memory lane. I really should make an effort to make my own more often. We have Ocean Spray Cranberry sauce here in the UK but it comes in jars not a can:-)

    1. I can honestly say– I’ve never tried it!

  13. 5 stars
    I’ve never been a fan of cranberry sauce but you got my attention with the addition of wine! 7 Deadly Zins is one of my favs so I’m willing to give this recipe a try – thanks for sharing.