Cabernet Cranberry and Blueberry Sauce


2 cups (8 oz.) Paradise Meadow Fresh or Frozen Cranberries

1 1/2 cups (6 oz.) frozen blueberries, unthawed

1 cup cabernet sauvignon (shiraz, merlot, or your favorite red)

1 cup granulated sugar

1 tbsp cinnamon

1 tsp ground cloves


Combine all ingredients in a medium to large saucepan, and bring to a rolling boil, stirring intermittently. Make sure the pot has room for sauce to at least triple in volume. As the mixture boils, it will foam and a too-small pot will easily overflow. Reduce heat to low and allow sauce to simmer for about 20 minutes, or until reduced and thickened slightly, and most of the cranberries have burst. The sauce will thicken more as it cools. Transfer to heat-safe jars or containers. Allow sauce to cool at room temperature before refrigerating. If you make it ahead, the sauce will keep airtight in the refrigerator for at least 2 weeks.

Fresh Cranberries

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Fresh Cranberries

Tips and tricks for cooking & baking with cranberries.