Cranberry Balsamic 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!
Servings: 2 cups
Calories: 257kcal
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.12 ounces fresh or frozen cranberries, ⅓ cup pure maple syrup, ⅓ cup water, ¼ cup balsamic vinegar, 1 wide strip orange zest, 1 small sprig fresh rosemary, ¼ teaspoon kosher salt
- 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.
Nutrition
Calories: 257kcal | Carbohydrates: 64g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 308mg | Potassium: 306mg | Fiber: 7g | Sugar: 44g | Vitamin A: 129IU | Vitamin C: 32mg | Calcium: 92mg | Iron: 1mg
