The flavors of the holidays shine through in this delicious Gluhwein inspired, 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.
Let’s make it!
- 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
- Rinse cranberries and place them in a large saucepan.
- Add red wine, orange juice, cloves, and honey.
- Stir to combine.
- Add cinnamon sticks into the pot.
- Turn on high heat and bring to a boil.
- Reduce to medium low heat and continue to cook for 10-15 minutes.
- Remove from heat and mash with a potato masher or fork.
- Let cool.
- Store in a glass container.
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Wishing you and yours the happiest of holidays!
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!