Cranberry Wine Jelly

  • Active Time 20m
  • Total Time 2h 20m

Serves 12

Not too sweet and easy as pie to make, you won’t need a can opener for the cranberry sauce this holiday season.


  • 1 12-ounce bag fresh cranberries
  • 1 large apple, peeled and diced
  • 1 cup sugar
  • 1/2 cup sauvignon blanc (from New Zealand, suggested)
  • 1/2 cup water


In a medium saucepan over medium-high heat, combine all ingredients. Bring to a boil and then lower to a simmer. Cook, stirring occasionally, until the cranberries have burst and a thick sauce has formed, about 15 minutes.

Spoon the cranberry mixture into a glass serving dish and refrigerate until completely chilled and set, about 2 to 3 hours.

Garnish with fresh cranberries and serve.

Recipe reprinted by permission of All rights reserved.

RecID 10894

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