Red Wine Cranberry Sauce With Honey

By Melissa Clark

Red Wine Cranberry Sauce With Honey
Christopher Testani for The New York Times. Food Stylist:Simon Andrews. Prop Stylist: Christina Lane.
Total Time
40 minutes, plus chilling
Rating
5(2,366)
Comments
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What does a chef in Napa Valley do to jazz up her cranberry sauce? Add wine, of course. This recipe was inspired by Cindy Pawlcyn, the Napa Valley chef and cookbook author, and includes smashed fresh ginger for extra verve. It’s more tart than most cranberry sauce recipes, so if you like yours sweeter, feel free to add more sugar or a little more honey.

Featured in: Class Up Your Cranberry Sauce

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Ingredients

Yield:10 to 12 servings
  • 2(12-ounce) packages fresh cranberries (6 cups)
  • 1¾cups dark brown sugar
  • 1cup dry red wine
  • 3tablespoons honey
  • 4(¼-inch-thick) slices fresh gingerroot, smashed
  • Pinch of kosher salt
  • ½teaspoon black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)

139 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 32 grams carbohydrates; 2 grams dietary fiber; 27 grams sugars; 0 grams protein; 18 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a medium pot over medium heat, combine the cranberries, sugar, red wine, ½ cup water, honey, ginger and salt. Simmer gently until most of the cranberries have popped and the sauce is thick and syrupy, 20 to 30 minutes. Stir in the black pepper. Chill thoroughly before serving.

Ratings

5 out of 5
2,366 user ratings
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Comments

Mari Chollet

I love this sauce, but I didn't smash the ginger. I left the full slices and took it out after the sauce was ready. The ginger flavor is there but without the fibers. Great sauce!

Leslie

Excellent base. Modified using 2 cups water, 1 cup Cabernet Sauvignon, 3 tablespoons honey plus 4 tablespoons granulated sugar. Added dry spices: ginger and cloves, kosher salt and fresh ground pepper, zest of one lemon, lemon peel and orange peel.

Joseph

This will be the third year I'll be making this recipe for Thanksgiving (I also make this for Christmas dinner as well). Everyone raves about it and it's usually gone by the end of the dinner. For all of you beginner cooks out there, this is a fool-proof recipe that will be sure to impress! Thanks Melissa!

Virginia

I haaaaaaaaaaate cranberry sauce. And loved this recipe. I think because it is more tart than most others, and I tend to be a bit more on the tart side. heh.

AC

Terrific! Used preserved ginger.

Betty

Fabulous just as is. It serves more than two people. For my family, about 8.

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Credits

By Melissa Clark

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