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Cranberry Sauce

The old way of preparing this reliable side dish, short of simmering a mold from a can, was to macerate fresh cranberries with sugar. Simple and effective. But a fresh vanilla bean and fragrant cardamom pods take this classic to next level delicious.

Gourmet Upgrade: Vanilla Bean and Cardamom Pods from Kalustyan’s Spice Shop NYC

Tip: Always buy the freshest cranberries available by checking the expiration date on the bag.

Wine Pairing: To mirror the vibrant flavors of the fruit sauce, pair with Noble Vines 515 Rose. This salmon-hued wine brims with strawberry and raspberry notes washed through on a backbone of acidity.


1 (12-ounce) bag fresh cranberries
1 cup sugar
1 cup water
2 1/4 teaspoons finely grated orange peel
1/2 teaspoon kosher salt
1/4 teaspoon green cardamom seeds, lightly crushed
1 vanilla bean, fresh


Bring first five ingredients to boil in heavy medium saucepan, stirring often. Reduce heat to medium-low. Add cardamom. Split vanilla bean lengthwise in half; scrape seeds into cranberry mixture and add bean. Simmer mixture until cranberries burst, about 10 minutes. Transfer sauce to medium bowl. Cool, cover, and refrigerate.

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