cranberry sauce

Cabernet Cranberry Blueberry Sauce

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Last year for Friendsgiving/Thanksgiving, I experimented with a Vanilla Bourbon Cranberry Sauce. This year I tried my hand at a Cabernet Cranberry Blueberry Sauce.  I found the original recipe here but made a couple of small changes after doing a few batches.


One 8-ounce bag fresh cranberries

8-ounces frozen blueberries

3/4 cups of Cabernet Sauvignon or your favorite red wine

1 cup granulated sugar

1 tablespoon cinnamon

Combine all the ingredients in a large kettle. Bring to a rolling boil, stirring intermittently. Make sure kettle has room for sauce to at least triple in volume. The juices from the berries release and as the mixture boils rapidly, it will foam and a too-small pot will easily overflow.

Reduce heat to low and allow sauce to simmer for about 20 to 30 minutes, or until reduced and thickened slightly, and most of the cranberries have burst. Sauce will thicken more as it cools.

Transfer to heat-safe jars or containers with lids. Allow sauce to cool at room temperature before refrigerating. Sauce will keep airtight in the refrigerator for at least 2 weeks.

Vanilla Bourbon Cranberry Sauce

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With our annual Friendsgiving coming up, I wanted to try something new. Don’t get me wrong, I love the stuff from the can. It’s what I grew up on. Ridges and all.

However I figured I’d go a little outside my comfort level and when I found a recipe featuring bourbon I knew it would be perfect to try.

Thanks to eat, live, run for the recipe. It was very easy for a novice like myself to make.


14 oz fresh cranberries

1 cup sugar

1 cup water

2 tbsp bourbon

1 tbsp vanilla extract (I was able to find vanilla bourbon extract)


Combine all ingredients in a large saucepot and bring to a boil. Reduce heat and simmer until cranberries burst and begin to break down, about 10-15 minutes. Stir well and remove from heat. Sauce will thicken up greatly as it cools.

Truth be told, I went more the 2 tbsp that the recipe called for. Which led to a little trouble as my sauce wasn’t thickening very well as it cooled. A little research online pointed me to a dash of cornstarch and that did the trick.

Next year I think I’m going to try something similar using a slow cooker.