Spiked Cranberry Sauce


So I just remembered I never posted the cranberry sauce I made over Thanksgiving.

 It was spiked. With red wine. So … even more antioxidants, right?


Spiked = factor in not remembering?

I hope not. Because it was super delicious.

Spiked Cranberry Sauce

Adapted from Cookin’ Canuck

3/4 cup port wine (or red wine)
1/2 cup water
12 whole cloves
12 oz. fresh cranberries
1/2 cup (packed) brown sugar

Combine wine, water, and cloves in a medium saucepan over medium-high heat until the mixture comes to a boil.

Simmer on medium heat for 5 minutes, and then strain out the cloves.

Stir in the cranberries and sugar and bring to a boil again, raising the heat to medium-high.

Once at boiling, reduce heat to medium and simmer 12-15 minutes until all the cranberries are popped (may take longer than 15 min).

Cool completely in a bowl, then refrigerate before serving.


This was a really yummy addition to the Thanksgiving table. It’s definitely on the more tart side than sweet side, but I liked that… and super-flavorful from the cloves and the wine. Having grown up on the gelatinous can-shaped cranberry sauce (which I still love) this was definitely a change, but a good change! Yum. I love cranberry sauce.




One comment on “Spiked Cranberry Sauce

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