Holiday Cranberry Sauce

Holiday Cranberry Sauce

Course: Side Dish
Cuisine: American
Keyword: cranberries, navel orange, wine
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 12
Calories: 159kcal
This recipe has been updated since the first time I posted it. I've altered the sugar amounts slightly and the cooking method has been tweaked. Still as good as ever!
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  • 1 1/2 cups red wine I like a red zinfandel or syrah
  • 3/4 cup white sugar
  • 1 cup golden brown sugar packed
  • 6 whole cloves
  • 6 whole allspice berries
  • 2 cinnamon sticks
  • 1 3 x1 inch strip orange or tangerine peel I used tangerine
  • 1 12 ounce bag fresh cranberries


  • Into a medium saucepan, combine the sugar, brown sugar, cloves, allspice berries, cinnamon sticks, orange peel and wine. Bring to a boil over medium heat, stirring occasionally, until the syrup has reduced to about 1 3/4 cups -- about 10 minutes. Place a fine mesh strainer over a 2 cup measuring cup and pour the syrup through. Discard the solids and pour the syrup back into the pot. Add the cranberries and cook over medium high heat stirring occasionally 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.


Can be made one week ahead of time.


Calories: 159kcal | Carbohydrates: 35g | Sodium: 7mg | Potassium: 88mg | Fiber: 1g | Sugar: 31g | Vitamin A: 20IU | Vitamin C: 4.1mg | Calcium: 26mg | Iron: 0.4mg