Delicious Homemade Cranberry Sauce

    2 hours

    This is my version of homemade cranberry sauce. Serve it alongside your roast chicken or turkey. You can even spread it thickly in sandwiches, with slices of roast chicken and stuffing.

    6 people made this

    Serves: 8 

    • 550ml white wine
    • 400g caster sugar
    • 2 tablespoons ground cinnamon
    • 1 pinch ground ginger
    • 340g fresh cranberries
    • 115g fresh cherries, pitted and halved

    Prep:10min  ›  Cook:50min  ›  Extra time:1hr cooling  ›  Ready in:2hr 

    1. Combine the wine, sugar, cinnamon and ginger in a saucepan. Bring it a simmer over medium-high heat, stirring until the sugar has dissolved. Add the cranberries and cherries. Return to a simmer; reduce heat to medium-low, cover and simmer 45 minutes stirring occasionally. Refrigerate until cold before serving.

    Cook's note

    If you can't find fresh cranberries or cherries, feel free to use frozen.

    Watch how!

    Watch how to make three different kinds of cranberry sauce starting with an easy base recipe in our How to make cranberry sauce video.

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    Reviews & ratings
    Average global rating:

    Reviews in English (4)


    Delicious! I am not normally into cranberries, but this is yummy. I tweaked it just a little, used fresh ginger frozen, sweetened cherries(who can find fresh cherries during Thanksgiving?) less sugar and a little honey. Can't wait until dinner!  -  26 Nov 2009  (Review from Allrecipes US | Canada)


    I am not sure if the recipe is printed wrong or not, but the cinnamon was way too overwhelming. It was to the point that it was all you can taste. I loved the idea of the wine and cherries (which I also had to buy the frozen).  -  01 Dec 2010  (Review from Allrecipes US | Canada)


    I made this for Thanksgiving this year. Its "insanely easy" and tasted great. I did reduce the amount of cinnamon from 2 T to 2 tsp after reading other reviews on this recipe and it was perfect! Next I want to try and add a can of mandarin oranges, possibly trying in some crepes for our Friendsgiving brunch. It was liquidy when I finished the 45 minutes on the stove top which scared me but it gelled perfectly after refrigeration. I was actually requested to make this again for next Thanksgiving. Def 5 Stars!  -  25 Nov 2011  (Review from Allrecipes US | Canada)