Cranberry & red wine sauce

Cranberry & red wine sauce

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(7 ratings)

Prep: 5 mins Cook: 20 mins


Serves 8
Keep this Christmas-spiced cranberry sauce in the fridge for up to a week before the big day

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal77
  • fat0g
  • saturates0g
  • carbs15g
  • sugars15g
  • fibre2g
  • protein0g
  • salt0.01g
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  • 400ml red wine
  • 100g caster sugar
  • 2 cloves



    A clove is the dry, unopened flower bud of the tropical myrtle tree family used to flavour a…

  • 1 star anise
    Star anise

    Star anise

    star an-eese

    Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…

  • 1 cinnamon stick
  • 500g fresh or frozen cranberries


    A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…


  1. Put the wine, sugar, cloves, star anise and cinnamon stick into a large, shallow pan. Bring to a simmer and cook until the liquid has reduced by half. Add the cranberries and cook for 5 mins or until the cranberries burst and start to look jammy. Set aside to cool. Can be frozen or spoon into a jar and keep in the fridge for up to a week.

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Comments, questions and tips

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13th Dec, 2014
Wow, followed the recipe to the letter, used a nice fruity red wine and Wow! totally delicious. The only problem I have is I forgot to take out the Star Anise & Cloves before freezing (I found the cinnamon stick!) and I'll have to warn guest on Christmas day that there's likely to be an odd crunchy bit in the cranberry! It made the house smell lovely whilst cooking it too :-)
29th Dec, 2012
This was delicious, the spices really make this special.
susannahgrammar's picture
26th Dec, 2011
Fabulous! This was part of my first ever full traditional Christmas lunch, and my favourite thing on the table, as it had the perfect combination of spice and bitter/sour from the cranberries. I don't like my cranberry sauce too sweet so this was perfect. I reduced the recipe, as we are only two, but otherwise did not change a thing and found it incredibly easy to prepare. I made it two days in advance and kept covered in the fridge.
25th Dec, 2011
Delicious! Although, I did add my own touch. I added a nice splash of Muscat (or Port wine) -- to sweeten the red wine-- a couple teaspoons of marmalade, and I had to replace the star anise (because I didn't have any) with a cardamom seed. Oh, and I used powdered sugar. It's going in my holiday binder. It makes the house smell like Christmas! Yum, yum.
12th Jan, 2011
It was okay....not sure I'd rush to make this again though
2nd Jan, 2011
my favourite cranberry sauce so far! although had to add more sugar as way too bitter but i suppose it depends on the cranberries so my advice would be add to taste. I also added the juice of half a lemon and half an orange just because its christmas!
26th Dec, 2010
This recipe's flavors didn't appeal to our American tastes. Maybe it was the star anise??? Anyway, we felt it had an odd after-taste and we wouldn't make it again. The Beef Wellington we did with it however, was outstanding.
18th Dec, 2010
This makes a very large quantity so have halved mine and frozen it (half fills one cereal bowl!). Very nice flavours but think I may up the sweetness by adding a bit more sugar next time. Works out quite expensive to make in this quantity but looks so pretty when the cranberries first go into the pan!
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