Balsamic Cranberry Sauce
This balsamic cranberry sauce puts an Italian spin on a traditional Thanksgiving favorite! The balsamic adds depth to enhances the cranberries' natural flavor, while maple syrup softens their tartness. It's an easy upgrade that's make-ahead friendly and will definitely be the star of your holiday table!
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I've never been crazy about traditional cranberry sauce, so I set out to make one that I'd actually look forward to eating.
I added balsamic vinegar for complexity and a drizzle of maple syrup for sweetness along with orange zest and rosemary for flavor.
The result was even better than I expected! It's bright, balanced and so much more interesting than the classic.
It works really well with Thanksgiving turkey but is just as good with red meat and pork, or as an accompaniment to cheese plates. It's even delicious with vanilla ice cream!
When cooking the cranberries, timing is everything. Let them simmer just until they start to pop, then take them off the heat.
The longer the cranberries cook, the more the sauce will thicken, which will become even more pronounced once the sauce cools.
But if the cranberries don't burst enough, they won't release their natural pectin to help the sauce thicken and give them that nice jammy consistency.
If it does become too thick after chilling, you can always stir in a little water to loosen it back up.
Want more festive cranberry recipes? Try this easy Cranberry Frangipane Tart, these refreshing Cranberry Clementine Cocktails, or my creamy Cranberry Pie with Gingersnap Crust.
Why This Recipe Works
- Puts an Italian spin on classic American cranberry sauce.
- Pairs beautifully with turkey, chicken, pork, beef, cheese boards or even desserts.
- Quick and easy to make with simple ingredients.
- Works with fresh or frozen cranberries and can be adjusted to suit your taste.
Balsamic cranberry sauce ingredients
Cranberries - This recipe works with either frozen or fresh cranberries. Frozen just might take a little longer but they don't need to be defrosted first.
Fresh Rosemary - If you're not a fan of rosemary, you can leave it out or substitute with thyme instead. Learn more about Italian herbs in my guide.
Orange Zest - Adds brightness and a subtle citrus note. You can omit it if you don't have an orange on hand, but it's recommended.
Maple Syrup - I love the depth and maple flavor here, but honey, agave or brown sugar also work.
Balsamic Vinegar - Choose a high quality aged balsamic for the best flavor.
Salt - I use Diamond Crystal Kosher salt, which is less salty than other brands. You may need to adjust to taste.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Medium saucepan
- Measuring cups and spoons
- Wooden spoon
- Small bowl
- Citrus zester
- Airtight container
How to make balsamic cranberry sauce
- Combine the cranberries, maple syrup, water, balsamic vinegar, orange zest, rosemary and salt in a medium saucepan. Stir to coat the cranberries.
- Bring the mixture to a gentle boil over medium heat, then reduce to a simmer. Cook for 10 to 12 minutes, stirring occasionally, until most of the cranberries have burst and the sauce has thickened slightly.
- Remove the pan from the heat and discard the rosemary and orange zest. Taste and adjust as needed.
Pro Tip: Add an extra drizzle of maple syrup for sweetness or a splash of balsamic for brightness if needed.
- Let the sauce cool completely. It will continue to thicken as it cools.
Tips for Success
- If using frozen cranberries, reduce the water to ¼ cup.
- The finished sauce should be thick but spoonable, with some whole cranberries visible.
- The flavor improves after 24 hours. Store refrigerated for up to 1 week.
- Let it come to room temperature before serving for the best texture and shine.
Variations
- Add a little cinnamon or nutmeg for warmth.
- Stir in a splash of orange juice or apple juice for a sweeter, fruitier flavor.
- Swap rosemary for thyme or sage for a different herbal note.
what to eat with cranberry sauce
This sauce is the perfect addition to all of your holiday meals! Serve it with juicy Roasted Turkey and a rich Homemade Turkey Gravy or a Whole Roasted Chicken for something a bit smaller.
It's also excellent alongside beef dishes like melt-in-your-mouth Roasted Beef Tenderloin or a pan seared Filet Mignon for a smaller portion.
It's also wonderful served with these flavorful Red Wine Braised Short Ribs, Dijon Herb Crusted Rack of Lamb, roasted pork chops or pork tenderloin.
One of my favorite ways to serve this cranberry balsamic sauce is with Pan Seared Scallops! The tangy, sweet flavors of the cranberry relish create the perfect balance with the buttery, caramelized scallops.
It also makes a great accompaniment to cheese plates or as a spread on your favorite turkey sandwich!
How to Store and Reheat
How long does cranberry sauce last in the fridge
Store your homemade cranberry sauce in an airtight container in the refrigerator for up to 1 week. It thickens as it cools but can be loosened with a splash of water or orange juice before serving.
How to freeze cranberry sauce
Let the sauce cool completely, then transfer it to a freezer-safe container and freeze for up to 2 months. Thaw overnight in the fridge before using.
How to reheat cranberry sauce
Warm gently in a small saucepan over medium-low heat with a tablespoon or two of water to loosen it. Stir until glossy and warmed through, then serve at room temperature or warm.
Cranberry Sauce FAQs
If your cranberry sauce tastes too bitter, it likely needs more sweetness or acidity. Add a drizzle of maple syrup, balsamic vinegar or a touch of orange juice for balance.
Simmer it for a few minutes longer over medium heat so more liquid evaporates and more pectin is released. You can also whisk together a small amount of cornstarch with cold water, then stir it into the sauce and continue cooking over medium-high heat until it thickens, but this shouldn't be necessary.
Leftover cranberry sauce is great to keep around. After a big dinner, you can try using leftover cranberry sauce as a jam, or as a dipping sauce for Swedish meatballs or pork roast during the holiday season. You can also keep it simple and spread it on turkey or ham sandwiches, spoon it over yogurt, oatmeal, or pancakes, or serve it with cheese and crackers. It's also really good warmed and spooned over vanilla ice cream. You can even whisk a little into vinaigrettes for your favorite salad!
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Cranberry Balsamic Sauce
Ingredients
- 12 ounces fresh or frozen cranberries about 3 cups
- ⅓ cup pure maple syrup
- ⅓ cup water
- ¼ cup balsamic vinegar
- 1 wide strip orange zest removed with a peeler
- 1 small sprig fresh rosemary
- ¼ teaspoon kosher salt
Instructions
- Combine the cranberries, maple syrup, water, balsamic vinegar, orange zest, rosemary and salt in a medium saucepan. Stir to coat the cranberries.
- Bring the mixture to a gentle boil over medium heat, then reduce to a simmer. Cook for 10 to 12 minutes, stirring occasionally, until most of the cranberries have burst and the sauce has thickened slightly.
- Remove the pan from the heat and discard the rosemary and orange zest. Taste and adjust as needed.
- Let the sauce cool completely. It will continue to thicken as it cools.
Notes
- If using frozen cranberries, reduce the water to ¼ cup.
- The finished sauce should be thick but spoonable, with some whole cranberries visible.
- The flavor improves after 24 hours. Store refrigerated for up to 1 week.
- Let it come to room temperature before serving for the best texture and shine.
- Add an extra drizzle of maple syrup for sweetness or a splash of balsamic for brightness if needed.
