Balsamic Cranberry Sauce
- Prep Time 0:02
- Cook Time 0:22
- 7 Comments
Everyone puts orange juice in their homemade cranberry sauce. It’s delicious, yes, but I have an inherent opposition to doing things the way other people have always done them for lack of another option. Well, here’s your other cranberry sauce option. Here’s your (dare I suggest it?) better cranberry sauce option.
- 1 12-oz. bag frozen whole cranberries $2
- 1 cup sugar Pantry
- 1/4 cup balsamic vinegar Pantry
- pinch salt Pantry
- 3/4 cup water
Total Cost of ingredients $2
Combine all ingredients in a medium pot over medium-high heat. Cover and bring to a light boil. Tilt lid so a bit of air can escape and reduce heat to medium-low and cook for 20-22 minutes, or until cranberries break down and a thick sauce forms.
Allow to cool slightly before serving (or chill if you prefer cold cranberry sauce).
Makes about 1 1/2 cups cranberry sauce.
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What They're Saying
Janie, on Nov 13, 01:13 PM, wrote:
Gabi this looks very good, and very different. I am going to mention it on my blog and where to find it…
C, on Nov 17, 04:11 AM, wrote:
Made this last night, and it was definitely a hit! Thanks for the awesome idea. I think I can agree with you and say that this is a better cranberry sauce.
bill d, on Dec 6, 11:33 AM, wrote:
nice move Gabi. Don’t the peeps wonder where all the recipes come from? Trial and error over the years. I’m going to use balsamic to try to overcome too many apples in cran sauce. agree?
Michal, on Dec 21, 12:13 PM, wrote:
love your recipe for cranberry balsamic sauce and your concept. suggest you join pinterest so I can follow you obsessively :) (I dont follow my e-mail regularly)
M, on Jul 4, 05:54 AM, wrote:
We tried this, but there is too much sugar in it. The sauce candied as soon as it hit the plates. Don’t know how I’m gonna clean these dishes.
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