Cabernet Cranberry Blueberry Sauce Recipe
Introduction
This Cabernet Cranberry Blueberry Sauce is a vibrant and flavorful addition to any holiday meal or special occasion. Combining tart cranberries, sweet blueberries, and rich red wine, it offers a perfect balance of fruity and spiced notes that elevate roasted meats and cheeses alike.
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)
Instructions
- Step 1: Combine all ingredients in a medium to large pot. Stir occasionally and bring the mixture to a full boil. Make sure your pot is large enough to allow the liquid to expand without overflowing as the berries release their juices.
- Step 2: Reduce the heat to low and let the sauce simmer gently for 20 to 30 minutes. Cook until the sauce is reduced, slightly thickened, and most of the cranberries have burst.
- Step 3: Remove the pot from heat and let the sauce cool slightly. Transfer it to a heat-safe container for cooling.
- Step 4: Allow the sauce to cool to room temperature before refrigerating. The sauce will keep well in the refrigerator for at least two weeks.
Tips & Variations
- For a non-alcoholic version, substitute the cabernet sauvignon with apple cider or grape juice.
- Add a splash of orange juice or zest for a citrusy brightness.
- Adjust the cinnamon and cloves according to your spice preference for a milder or stronger flavor.
- Serve warm or chilled depending on your dish—this sauce pairs beautifully with turkey, pork, or cheese platters.
Storage
Store the sauce in an airtight container in the refrigerator. It will keep for at least two weeks. To reheat, warm gently on the stovetop or in the microwave, stirring occasionally to maintain an even consistency.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh blueberries instead of frozen?
Yes, fresh blueberries can be used in the same quantity. Frozen berries work well too and make the sauce slightly thicker as they cook down.
Is it necessary to use cabernet sauvignon in the sauce?
No, you can substitute with any red wine or even grape juice or apple cider for a non-alcoholic option. The wine adds depth and complexity but is not essential.
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Cabernet Cranberry Blueberry Sauce Recipe
- Total Time: 35 minutes
- Yield: 20 servings 1x
- Diet: Halal
Description
This vibrant Cabernet Cranberry Blueberry Sauce combines the tartness of fresh cranberries and blueberries with the rich depth of cabernet sauvignon wine and warm spices. Perfect as a festive accompaniment to roasted meats or as a flavorful spread, this sauce simmers gently to develop a thick, luscious texture and balanced sweetness.
Ingredients
Fruits
- 1 8 oz bag fresh cranberries (about 2 cups)
- 6 ounces frozen blueberries (about 1 1/2 cups)
Liquids
- 1 cup cabernet sauvignon (or another favorite red wine)
Sweeteners and Spices
- 1 cup sugar
- 1 tbsp cinnamon (or to taste)
- 1 tsp ground cloves (or to taste)
Instructions
- Combine Ingredients: In a medium to large pot, combine the fresh cranberries, frozen blueberries, cabernet sauvignon, sugar, cinnamon, and ground cloves. Stir occasionally as you heat to ensure even mixing.
- Bring to Boil: Place the pot over medium-high heat and bring the mixture to a full boil. Make sure the pot is large enough to accommodate the expansion of the liquid to prevent overflow as the berries release their juices.
- Simmer the Sauce: Reduce the heat to low and let the sauce simmer gently for 20 to 30 minutes. During this time, the sauce will thicken slightly as most of the cranberries burst, releasing their flavor and bright color.
- Cool the Sauce: Remove the pot from heat and allow the sauce to cool slightly before transferring it to a heat-safe container.
- Refrigerate: Let the sauce cool to room temperature, then refrigerate. The sauce can be stored in the refrigerator for at least 2 weeks, making it ideal for make-ahead holiday meals.
Notes
- Ensure the pot you use is large enough, as the sauce will expand during boiling.
- Adjust cinnamon and cloves to taste for a milder or stronger spice profile.
- Sauce can be stored in an airtight container in the refrigerator for up to two weeks.
- This sauce pairs well with turkey, chicken, pork, and can be used as a topping for desserts like cheesecake.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: American
Keywords: cranberry sauce, blueberry sauce, cabernet sauce, holiday sauce, fruit sauce, stovetop sauce
