• 12 ounces fresh cranberries, rinsed
  • 1 teaspoon orange zest, plus half of its juice
  • 1 teaspoon lemon zest, plus half of its juice
  • 1 teaspoon lime zest, plus half of its juice
  • 3/4 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 1/2 teaspoon cinnamon, or more to taste
  • 1 pinch fine salt
  • 3/4 cup of water
  • 1/2 cup cabernet sauvignon


  1. Preheat your oven to 425°.
  2. In an 8×11 oven-safe baking dish, throw in the rinsed cranberries, zest, sugars, cinnamon, salt and stir to combine.
  3. Squeeze in the juice from half of a lemon, a lime and an orange.
    Pour in the 3/4 cup of water and the 1/2 cup of Cabernet, stir once more before sliding it into the oven.
  4. Roast the cranberries for 25 minutes. Remove and carefully smash up the cranberries with the back of a wooden spoon or spatula.
  5. Let cool, stirring occasionally. The sauce will thicken as it cools.
    Store in the fridge for up to a week if not longer.
Laura Mariano

Written by Laura Mariano

Laura Mariano is a food blogger who founded Recipes By to make cooking easier. Growing up on a farm in Spain, Laura was inspired by exquisite dishes prepared using simple ingredients. Laura Mariano is particularly known for making anyone can cook.

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