Christmas: Mulled Wine Cranberry Sauce

December 15, 2017

Mulled Wine Cranberry Sauce ooh-la-la! Sweetened with maple syrup and stevia instead of sugar. So quick and easy to make!


I’m sure all of the alcohol will have evaporated during cooking but what we’re left with is all the beautiful Christmassy spices we all know and love. And gives the cranberry sauce a two-tone pink and purple effect. Love it


I’ve cheated and used a shop bought mulled wine to make it a simpler recipe but if you’re making your own anyway, even better. This particular mulled wine is infused with ginger, cinnamon, nutmeg, orange, lemons and cloves. AND it’s suitable for vegetarians - winner.




200g of frozen Cranberries

50ml of Mulled Wine (preferably suitable for Vegetarians)

35ml of maple syrup

10g of granulated Stevia




Simple pour all the ingredients into a saucepan, bring to the boil and simmer on a medium heat for a good 10 minutes, stirring occasionally. We want most of the mulled wine to evaporate and the cranberries to burst. Take off the heat and put into an air tight container. Leave to cool and pop in the fridge. The cooling process should make the sauce go all lovely and jammy.


Cranberries do need a lot of sweetening as they are very sour.Make sure you do the taste test and add more maple syrup if you think it is too sharp.

Share on Facebook
Share on Twitter
Please reload

© 2018 Too Many Foodies