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red cranberry sauce spooned over cooked chateaubriand roast
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Sweet Red Pepper Cranberry Sauce

A sweet, tangy sauce that balances the richness of a holiday beef roast
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Servings: 2 cups
Author: Stacie Simonson


  • 1 T. olive oil
  • 2 medium red bell peppers finely diced
  • 1 c. red wine
  • ¼ c. red wine vinegar
  • 1/3 c. white sugar
  • 2 tsp. yellow mustard seeds
  • 6 T. dried cranberries
  • 6 T. dried currants
  • ¼ tsp. salt


  • Preheat a medium sized skillet to medium-high heat. Add 1 T. olive oil and diced red pepper, sauté for 3-5 minutes.
  • Add red wine, red wine vinegar, sugar, mustard seeds, cranberries, currants and salt. Bring mixture to a boil, then turn temperature to low and simmer for 20 minutes or until liquid is mostly evaporated and thickened.
  • Bring to room temperature before serving alongside holiday roast.


If desired Sweet Red Pepper Cranberry sauce can be made up to 3 days in advance.