Use up leftover red wine to make this tart and savory sauce that's delicious when drizzled over seared steak, pork chops or turkey. This healthy cranberry sauce will also impress any Thanksgiving guest with its vibrant color and flavor.

Source: EatingWell Magazine, November 2019


Recipe Summary

20 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • Heat oil in a small saucepan over medium-high heat. Add shallot and cook, stirring occasionally, until softened, about 1 minute. Add 1 1/2 cups wine, dried and fresh (or thawed) cranberries, sugar, sage, salt and pepper; bring to a boil. Cook, stirring occasionally, until the sauce is reduced by about half, about 10 minutes. Mash the cranberries lightly with a whisk or the back of a spoon.

  • Whisk the remaining 1 tablespoon wine with cornstarch in a small bowl. While whisking, add the cornstarch slurry to the pan. Cook, stirring constantly, until thickened, about 1 minute. Remove from heat and stir in butter until melted.


To make ahead: Refrigerate for up to 3 days.

Nutrition Facts

2 Tbsp.
79 calories; protein 0.2g; carbohydrates 7.3g; dietary fiber 0.4g; sugars 4.6g; fat 2.6g; saturated fat 0.9g; cholesterol 3mg; vitamin a iu 88.1IU; vitamin c 0.6mg; folate 1.8mcg; calcium 6mg; iron 0.2mg; magnesium 5.7mg; potassium 63.5mg; sodium 60.5mg; added sugar 3g.

1/2 alcohol equivalent, 1/2 fat