Jellied Cranberry Sauce with Zinfandel

Sauces & Stuff

Jellied Cranberry Sauce with Zinfandel

Cranberry sauce is a staple during the holidays, and no wonder — it’s easy to pick up a can at the store. But for knock-out flavor and an elegant look, make your own with red wine and rosemary.

Packed with fruit flavor, red Zinfandel is the perfect wine to add depth of flavor to this simple and elegant cranberry sauce. Zinfandel enhances the fruitiness of cranberries, and rosemary adds an aromatic quality, but it’s the molded looks that elevate this jellied sauce to centerpiece status. The best part about this sauce is that you’ll have leftovers to use after the feast. Try them in pocket pies.


3½ cups

Total Time

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Boil cranberries, sugar, Zinfandel, cranberry juice, orange juice, rosemary, and zest in a saucepan over medium-high heat, 7 minutes, then remove from heat.

Press cranberry mixture first through a colander, then through a fine-mesh sieve. (If you have a food mill, run mixture through medium blade, then through fine blade.) Transfer sauce to the mold(s) of your choice; chill until set. (Chilling time will vary depending on size of mold used.)


Use a heat-proof silicone spatula to press cranberry pulp through holes of a colander to separate the skins.


To release the sauce from the mold, slide a plastic knife down the side of the mold to create an air pocket.

Nutritional Facts

Nutritional Facts

Per 1 Tbsp.

Calories: 35

% Daily Value*

Total Fat 0g 0%

Saturated Fat 0g 0%

Cholesterol 0mg 0%

Sodium 0mg 0%

Carbs 10g 3%

Fiber 1g 4%

Protein 0g

*Percent Daily Values are based on a 2,000 calorie diet.

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