It’s that time of year when bags of fresh cranberries are abundant in the grocery store. When making homemade cranberry sauce many folks might stray from the back-of-the-bag preparation by using orange juice instead of water. We wanted to build upon that and incorporate more of a citrus-cinnamon kick without being overpowering. Slices of orange rinds are used directly in this dish for more citrus flavor and just a half of a cinnamon stick was enough to achieve a good balance. Through our experimenting we discovered that our white balsamic vinegars perfectly align to the sweet and tart tug-o-war flavor profile typically found in cranberry sauce. We settled on peach flavored balsamic but we also found our Cara Cara Orange Vanilla just as good. Even if you just add a tablespoon or two at the end of those package directions, you’ll discover the difference and have your guests wondering about your secret ingredient!
- 1 12-ounce bag of cranberries, fresh or frozen
- 1 orange
- ¾ cup of sugar
- ½ cinnamon stick
- 2 tablespoons Olive This! Peach White Balsamic or Cara Cara Orange Vanilla White Balsamic
To the same saucepan, add the drained cranberries, the orange zest, ½ of a cinnamon stick, and sugar. Stir well to combine and place over medium-high heat. It may seem like you don’t have enough liquid at the start but the berries will cook down.
When the cranberries are done, remove from heat and add the 2 tablespoons of white balsamic vinegar. Stir well to distribute and let cool. Serve at room temperature or refrigerate for up to a day. Be sure to remove the ½ cinnamon stick (or pieces) before serving. Enjoy!
MAKES ABOUT 1½ CUPS
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