Cranberry Sauce with a Kick: Try Rosé in the Recipe 

Wine and dine at the same time this Thanksgiving with this cranberry sauce side dish


osé is the trusty drink that people don’t tend to question if you start sipping on it before the clock strikes noon. Most people eat Thanksgiving Dinner around 2 p.m. anyway, so it’s the ideal meal accompaniment from brunch to linner and beyond for Turkey Day.

With that being said, we’re giving you a way to wow your family members on the day of giving thanks. You can now hide your strife of answering all the questions you’ve been dreading for the past year and spend time cooking instead being that judgy aunt’s easy target for “and when are you having a baby” comments. A little rosé buzz makes the cooking more enjoyable, but how about putting it right into one of the staples of turkey or tofurkey dinner: cranberry sauce.

The recipe below includes the pink wine we just can’t seem to get enough of right in the meal itself. That’s some outside-the-glass thinking. Bring another bottle to accompany the dish. Grandma will be so proud.

Rosé Cranberry Sauce by Whalebone

Some pink, flavorful goodness to put on whatever dish of the Thanksgiving feast is your personal favorite. Serves about 6–8 depending on the size of your scoop, which is the right amount for this year’s smaller gatherings.

What you’ll need

Most important: multiple bottles of The Palm Rosé by Whispering Angel. The fruity notes in this wine really compliment the cranberries. Only 1 cup is needed for the actual recipe. The rest is for personal use.
A bag of fresh cranberries (12 ounces)
1/2 cup of freshly squeezed orange juice
Orange zest
A single cinnamon stick or 1/4 tsp of ground cinnamon
3/4 cup of sugar

How to make the magic 

Pour a glass of rosé for yourself, chef. Sip throughout, refill when necessary.

In a medium saucepan on high heat add every single ingredient on the list. No particular order, you do what feels right. “What’s that grandma?” (Now might be a good time to refill your glass.)

Bring all ingredients to a boil, then lower heat to a simmer.  Simmer and stir occasionally for 5–10 minutes, until the sauce is thick or it’s time to refill your glass again.

Let the sauce cool and serve at room temperature. Refill your glass. It really is that simple.

And, because we planned accordingly, you’ll have rosé to last you through the remainder of your Thanksgiving holiday. Play your cards right with a case and you’ll make it through the weekend.