Thanksgiving Cranberry Sauce

St. Francis’ Cranberry Sauce


Makes approximately 3 cups


  • 3 Cups cranberries
  • 1 1/2 Cups of St. Francis Old Vine Zinfandel
  • 2 Pears
  • 2 Oranges
  • 2 Apples
  • 1 12 oz. can of limeade
  • 1 Cup of apricot jam
  • 2 teaspoons of fresh ginger
  • 2 teaspoons of cinnamon


Chunk up the pears, peeled oranges and apples. Add the wine and limeade to medium saucepan and bring to a boil. Add the cranberries and the chunked up fruit along with the fresh ginger and cinnamon. Stir continually for 5 minutes and then reduce heat to a simmer. Continue stirring until the sauce is thickened to your liking. Turn off heat. Fold in apricot jam and let cool.



Great to store in a canning jar.



Use marmalade if you do not have apricot jam.