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Betsy Ramirez

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Yummy Eats

Mulled Wine Cranberry Sauce

The flavors of the holidays shine through in this delicious Gluhwein inspired, Mulled Wine Cranberry Sauce!

homemade mulled wine cranberry sauce

Have you ever felt intimidated by homemade cranberry sauce? I was for a while. I do love a good canned cranberry sauce because it’s easy, but it’s hard to find one without corn syrup. This Mulled Wine Cranberry Sauce is so fresh and simple. You will wonder why you ever bought the canned stuff.

The inspiration of this recipe is the German mulled wine, called Gluhwein. When we lived in Germany for 3 years, we would go to as many Christmas markets as we could. It’s the most magical time of the year. They all had their own signature Gluhwein and cup to take home as a souvenir. To me. Gluhwein is Christmas in a cup! I couldn’t help but make it into a cranberry sauce. It’s all the flavors of the holidays!

Yes, this cranberry sauce has red wine in it! No, you will not get drunk from it! Some people do ask that, so it needed to be addressed. The alcohol actually cooks off but leaves all the flavor.

Cranberries pair so well with red wine, oranges, cloves and cinnamon. You could puree it and use it as a sauce over turkey or chicken. I personally prefer mine chunky. While it’s meant to be served cold, I don’t like it warm.

mulled wine cranberry sauce

Let’s make it! 

Save Print
Mulled Wine Cranberry Sauce
Author: Betsy Ramirez
Recipe type: side dish
Prep time:  5 mins
Cook time:  15 mins
Total time:  20 mins
Serves: 6-8
 
All the flavors of the holidays explode in this delicious Mulled Wine Cranberry Sauce!
Ingredients
  • 12 ounces fresh cranberries
  • 1 cup red wine (I used Merlot)
  • ½ cup orange juice
  • ⅓ cup honey
  • 2 cinnamon sticks
  • ¼ teaspoon ground cloves
Instructions
  1. Rinse cranberries and place them in a large saucepan.
  2. Add red wine, orange juice, cloves, and honey.
  3. Stir to combine.
  4. Add cinnamon sticks into the pot.
  5. Turn on high heat and bring to a boil.
  6. Reduce to medium low heat and continue to cook for 10-15 minutes.
  7. Remove from heat and mash with a potato masher or fork.
  8. Let cool.
  9. Store in a glass container.
3.5.3251

Need more holiday ideas? Grab my recipes:

Warm Kale Salad with Sweet Potatoes, Cranberries, and Pecans

Roasted Brussels and Butternut Salad

Pumpkin Spice Coffee Cake – 2 Ways

Don’t forget to pin it below for your holiday recipe boards! 

MULLED WINE CRANBERRY SAUCE

Wishing you and yours the happiest of holidays!

XO,

Betsy

Author: Betsy Ramirez

Betsy is a registered dietitian/nutritionist, homeschool mom, & fairy tale junkie, who loves getting crafty. Being on my bike and lifting weights are my therapy. Thinking outside the box is my jam!

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I'm Betsy! I'm a registered dietitian, homeschool mom, Air Force wife, & world traveler. I love my family, food, crafts, exercise, nutrition, and now homeschool! Thank you for joining me at my kitchen table.

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