Holiday Spiced Beef and Cranberry Sauce

Name: Holiday Spiced Beef and Cranberry Sauce
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 1¼ lb (567 g) ground beef (85/15 lean); 1 whole (150 g) yellow onion, medium, finely diced; 3 cloves (15 g) garlic cloves, minced; 1 cup (240 ml) dry red wine (such as Pinot Noir or Merlot); 1½ cups (360 ml) beef broth, low-sodium; 1½ cups (150 g) fresh or frozen cranberries; 1 can (28 oz) (794 g) canned crushed tomatoes; 2 tbsp (30 g) tomato paste; ½ tsp (1.2 g) nutmeg, ground; ¼ tsp (½ g) cloves, ground; ¼ tsp (0.6 g) cinnamon, ground; 1 tbsp (12 g) brown sugar, packed; to taste kosher salt; to taste black pepper, freshly ground; 1 tbsp (15 ml) extra-virgin olive oil

From the MyKitchenBank Kitchen

A warming, aromatic pasta sauce that marries ground beef with tart-sweet cranberries and warm spices like nutmeg and cloves. Red wine and beef broth create a rich base that simmers into a luscious sauce perfect for hearty pasta shapes. The cranberries soften into the sauce while releasing their tangy flavor, balanced by the gentle heat of the spices and a touch of sugar.

Prep: 15 min
Cook: 35 min
Total: 50 min
Makes: About 3 cups sauce (serves 4 over pasta)

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Steps

Before you start

Gather all spices and measure them out before cooking—they go in quickly
Have the red wine and beef broth ready to add
This sauce is best made in a heavy-bottomed pot or Dutch oven for even heat distribution

1
Brown the beef
- Heat the olive oil in a large heavy-bottomed pot over medium-high heat (about 2 minutes).
- Add the ground beef in a single, even layer and let it sit undisturbed for 2 minutes to develop a crust.
- Break it up with a wooden spoon and cook, stirring occasionally, for 6–8 minutes until no pink remains and the beef is deeply browned.
- The internal temperature should reach 160°F (71°C) for food safety.
- Pour off excess fat if there's more than a thin film remaining.
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Ready when: Beef is deeply browned with no pink visible and internal temperature reaches 160°F (71°C)
Tip: Don't stir too early or too often—let the beef sit to build a flavorful crust for a richer sauce.
2
Cook aromatics
- Reduce heat to medium.
- Add the diced onion and cook, stirring often, for 3–4 minutes until softened and starting to turn golden at the edges.
- Add the minced garlic and stir constantly for 30 seconds until fragrant.
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Ready when: Onion is translucent and garlic is fragrant
Tip: Stir garlic constantly to prevent burning; burnt garlic will make the sauce bitter.
3
Add spices
- Sprinkle the nutmeg, cloves, and cinnamon directly into the pot.
- Stir continuously for 30–45 seconds to toast and bloom the spices, allowing them to release their essential oils.
- You should smell the warm spice aroma rise from the pot.
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Ready when: Spices are fragrant and coat the beef and onions evenly
Tip: Toasting the spices in fat amplifies their flavor—don't skip this step, and avoid letting them burn.
4
Build the liquid base
- Add the tomato paste and stir constantly for 1 minute to incorporate it and develop a deeper tomato flavor.
- Pour in the red wine, scraping the bottom of the pot with your spoon to dislodge any browned bits (the fond).
- Let it simmer for 2 minutes so the alcohol cooks off slightly and the flavors meld.
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Ready when: Sauce bubbles gently and wine is slightly reduced
Tip: Scraping up the fond adds immense depth; don't rush this or leave it unattended as the wine reduces.
5
Add tomatoes and broth
- Add the crushed tomatoes (with their juice) and beef broth to the pot.
- Stir well to combine all ingredients.
- Increase heat to medium-high and bring to a simmer.
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Ready when: Sauce reaches a gentle, rolling simmer
Tip: Stir from the bottom to make sure the tomato paste is fully incorporated throughout.
6
Simmer the sauce
- Reduce heat to medium-low and let the sauce simmer gently, uncovered, for 15 minutes.
- Stir occasionally to prevent sticking.
- The sauce will begin to darken and thicken slightly as the liquid reduces.
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Ready when: Sauce is noticeably darker and coats the back of a spoon
Tip: Resist covering the pot—an uncovered simmer allows steam to escape and concentrates flavors.
7
Add cranberries and sugar
- Stir in the fresh or frozen cranberries and brown sugar.
- If using frozen cranberries, no need to thaw them first.
- Bring the sauce back to a gentle simmer and cook for 8–10 minutes, stirring occasionally, until the cranberries have softened and many have begun to burst, releasing their tart juice into the sauce.
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Ready when: Most cranberries are soft and partially burst, sauce is darker and glossier
Tip: Some cranberries will stay whole while others burst—this creates a nice texture with pockets of tartness.
8
Season and finish
- Remove the pot from heat.
- Taste the sauce and season generously with kosher salt and freshly ground black pepper.
- Start with ½ teaspoon of salt and ¼ teaspoon of pepper, then adjust to your preference.
- The sauce should taste balanced: rich from the beef and wine, tart from the cranberries, warm from the spices, and slightly sweet from the sugar.
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Ready when: Sauce is well-seasoned with balanced flavors
Tip: Taste as you go—cranberry tartness can vary, so you may need more sugar, and salt levels depend on your broth's sodium.

Good to know

Tips

Freeze leftover sauce in ice cube trays and transfer the cubes to a freezer bag for easy portions—pop one or two cubes into soups, stews, or grain bowls.
This sauce pairs best with hearty pasta shapes like rigatoni, pappardelle, or orecchiette, which trap the rich sauce in their ridges and curves.
For a richer sauce, stir in 2 tablespoons of heavy cream or crème fraîche at the end, right before serving—it mellows the cranberry tartness and adds luxurious texture.
If you prefer a thicker sauce, simmer uncovered for an additional 5–10 minutes; for a thinner sauce, add more beef broth or red wine in small increments and simmer for 2–3 minutes to incorporate.

Make ahead

This sauce actually improves with time. Make it up to 2 days ahead, cool to room temperature, cover, and refrigerate. Reheat gently over medium-low heat, stirring occasionally, until warmed through (about 10 minutes). You can also freeze it for up to 3 months.

Storage & reheating

Room temperature: cool to room temperature within 2 hours, then refrigerate (do not leave at room temperature longer than 2 hours). Refrigerator: cover and store for up to 4 days. Freezer: cool completely, transfer to an airtight container or freezer bag, and freeze for up to 3 months. To reheat from frozen, thaw in the refrigerator overnight, then warm gently over medium-low heat on the stovetop, stirring occasionally, for 10–15 minutes until heated through.

Substitutions

dry red wine (such as Pinot Noir or Merlot) → dry white wine (such as Sauvignon Blanc or Pinot Grigio) or ¾ cup beef broth mixed with ¼ cup balsamic vinegar. Red wine gives deeper color and tannins; white wine will produce a lighter sauce but with similar warmth; the broth-vinegar blend offers acidity without alcohol.
fresh or frozen cranberries → dried cranberries (use ¾ cup, finely chopped) or fresh or frozen blackberries (use 1.5 cups) or tart dried cherries (use 1 cup). Dried cranberries require no cooking time but add concentrated sweetness; berries or cherries shift the flavor profile slightly but maintain tartness and festive appeal.
ground beef (85/15 lean) → ground lamb or ground bison (use same amount by weight). Lamb adds richness and pairs beautifully with warm spices; bison is leaner and slightly gamier, offering a different depth.
nutmeg, ground → allspice (use ½ tsp) or ginger (use ¼ tsp ground ginger combined with ¼ tsp nutmeg). Allspice provides warming sweetness in a single spice; ginger adds brightness and subtle heat.