Sangria Cranberry Sauce Recipe - Forks and Folly (2024)

Sangria Cranberry Sauce brings the party to your Thanksgiving meal! This sweet and spiced Sangria Cranberry Sauce is the perfect complement for your turkey dinner.

It’s a-coming! My 2nd favorite holiday of the year… Thanksgiving. A spring holiday takes the cake in my book, but Thanksgiving, well… let’s just say it takes the pie. Gotta love a food pun.

Whether it’s your first time hosting the big turkey dinner or it’s your 20th, everyone can use a few new recipes to spruce up the menu. And… a few shortcuts to make the event a little less cumbersome.

That’s why I combine classic recipes, new and fun twists on family favorites dishes, and then a few convenient store-bought items to wow my guests every year.

As for this year’s recipe with a fun twist? Welcome Sangria Cranberry Sauce to the show. Skip the gravy and dollop this on your turkey dinner!

Sangria Cranberry Sauce Recipe

Combine cranberries (fresh and dried), sugar, orange juice, red wine, salt, cinnamon stick, herbs and orange peel in a medium sauce pan. Bring to a simmer over medium high heat. I love the two different textures of the fresh and dried cranberries in this sauce!

Cook for about 10-15 minutes until most of the cranberries have burst. Use tongs to carefully remove the sprigs from the sauce. Allow to come to room temperature before serving or storing in the refrigerator. This Sangria Cranberry Sauce can be made two-three days in advance!

Sangria Cranberry Sauce

Yield: 6-8 servings

Sangria Cranberry Sauce brings the party to your Thanksgiving meal! This sweet and spiced Sangria Cranberry Sauce is the perfect complement for your turkey dinner.

Ingredients

• 12 ounces fresh cranberries
• 1/2 cup dried cranberries
• 1/2 cup sugar
• 1/2 cup fresh orange juice
• 1/2 cup Woodbridge Red Blend
• 1 cinnamon stick
• 1 slice of orange peel
• 2-3 sprigs of rosemary or thyme
• pinch of salt

Instructions

Combine cranberries (fresh and dried), sugar, orange juice, red wine, salt, cinnamon stick, herbs and orange peel in a medium sauce pan. Bring to a simmer over medium high heat. I love the two different textures of the fresh and dried cranberries in this sauce!

Cook for about 10-15 minutes until most of the cranberries have burst. Remove the herb sprigs. Allow to come to room temperature before serving or storing in the refrigerator. This Sangria Cranberry Sauce can be made two-three days in advance!

See Also

Vegetable Tortilla Soup RecipeThe Best Vintage Thanksgiving Recipes - Retro Housewife Goes GreenPure Potato Latkes Recipe

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