Red Wine Pomegranate Cranberry Sauce

Fresh, tart cranberries are cooked and blended with agave, brown sugar, red wine, and pomegranate juice create a deliciously simple and smooth Red Wine Pomegranate Cranberry Sauce for your Thanksgiving feast.

I normally make Cranberry Orange Walnut Relish, which is full of chunky cooked cranberries, golden raisins, and walnuts, for our Thanksgiving dinner. It has always been a huge hit with guests, family, and blog readers alike.

This year I wanted to test something a little bit more simple, and something that was silky smooth rather than chunky.

Homemade Cranberry Sauce is so unbelievably easy to make at home that you literally have no excuses for buying anything that comes in a can. Unless you just prefer your cranberry sauce that way – no judgement! But, I hope you’ll give one of my recipes a try!

This recipe for Red Wine Pomegranate Cranberry Sauce is no exception in terms of simple recipes.

It might sound complex because it contains red wine and pomegranate, but it is actually incredibly simple to prepare. There isn’t any chopping of anything required. You simply add all of the ingredients to a pot, bring to a boil, simmer for about 10 minutes and then puree. That’s it!

This recipe for Red Wine Pomegranate Cranberry Sauce is truly a sauce, not a thick relish or chutney. After cooking all of the ingredients together, I pureed the cranberry red wine mixture in my blender to create a silky, smooth and pourable (though still thick) sauce.

It is delicious served warm over your favorite turkey recipe this Thanksgiving. If you chill it in the fridge it will gel up a little more and be a tad closer to the consistency of jelly. Warmed, it stays more sauce-like, but it is fantastic either way.

I like that it is one of the quick recipes that you can make a day or two before Thanksgiving to free up your schedule on the big day. I know I’m usually running around crazy with last minute preparations.

How to Use Leftover Red Wine Pomegranate Cranberry Sauce

One of the best parts of making homemade cranberry sauce is that there is usually some leftover to make something else yummy with! This Red Wine Pomegranate Cranberry Sauce is pretty darn good on their own just slathered onto a hot, buttery roll, but here are a few fun recipes you can make using any leftover cranberry sauce after your Thanksgiving celebrations.

If you polished off all the pie on Thanksgiving Day, but are craving something sweet go to with leftover, make these cute Bite Sized Cranberry Walnut Tarts

Instead of using whole, fresh cranberries, add thick cranberry sauce to Deep Dish Apple Cranberry with Oatmeal Pecan Crumb Topping

Stir some of this Red Wine Pomegranate Cranberry sauce into Maple Syrup to make Cranberry Orange Maple Syrup. It will be so good poured over pancakes and waffles for a post-Thanksgiving brunch.

Top a bowl of  Overnight Apple Steel Cut Oats with a dollop or two.

Stir it into plain yogurt for a tangy, sweet flavor. Then, sprinkle granola and dried cranberries on top.

Make this Whipped Cranberry Butter. SO GOOD.

Add it to Leftover Turkey Sandwiches. One of my favorites!

If you prefer gravy instead of cranberry sauce, don’t worry I have you covered there too. Check out my tips and tricks for making a delicious, lump-free turkey gravy.

Do you have to have cranberry sauce on Thanksgiving?

Red Wine Pomegranate Cranberry Jelly

Prep Time: 2 minutes

Cook Time: 15 minutes

Total Time: 17 minutes

Fresh, tart cranberries are cooked and blended with agave, brown sugar, red wine, and pomegranate juice create a deliciously simple and smooth Red Wine Pomegranate Cranberry Sauce for your Thanksgiving feast.

Ingredients:

  • 16 ounces fresh or frozen cranberries
  • 3/4 cup pomegranate juice
  • 1/2 cup red wine
  • 1/2 cup agave
  • 1/4 - 1/2 cup brown sugar (depending on your sweetness preferences)
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • pinch ground ginger
  • 5 grinds fresh peppercorns

Directions:

Combine all of the ingredients in a medium sized sauce pan, about 2 - 2 1/2 quart sized, and mix well.

Bring to a boil over medium-high heat. Then, reduce the heat to medium-low and simmer for about 10-15 minutes, until the cranberries have burst.

Remove from heat and transfer to a blender. Holding the lid on the blender very securely, puree the mixture until completely smooth. Transfer to a serving dish.

Notes:

This Red Wine Pomegranate Cranberry Sauce can be served hot or cold. The consistency is more sauce-like and pourable when warm. When chilled, the sauce is thicker and is best served with a spoon. It can be prepared ahead of time and refrigerated for up to 2 days.