Once you’ve made cranberry sauce from scratch, you’ll never go back to canned cranberries again! Try the leftovers with peanut butter in a sandwich, or stirred into plain yogurt topped with granola.
Recipe Beth Jacob. Food Styling Kari Wardrop. Photography Jerry Grajewski.

Recipe Beth Jacob. Food Styling Kari Wardrop. Photography Jerry Grajewski.

  • Duration
  • Cook Time
  • Prep Time
  • 8 to 10Servings

Ingredients

  • 1 cup red wine
  • 1 ¼ cups sugar
  • 4 cups fresh or frozen cranberries
  • Zest and juice of 1 orange

Preparation

In medium saucepan over medium-high heat, bring all ingredients to boil. Cook for 15 minutes. Cool to room temperature, then refrigerate until serving. Can be made up to three days ahead.