Ingredients for Orange Balsamic Cranberry Sauce
- Balsamic Vinegar
- Zest of 1 orange
- 12 ounces fresh or frozen cranberries
- Powdered Sugar
- Orange Juice
- 1/2 teaspoon ground cinnamon
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How to Make Orange Balsamic Cranberry Sauce
- Combine 1/2 cup balsamic vinegar and the zest of 1 orange in a large saucepan. Bring to a boil over medium-high heat.
- Reduce heat to low and simmer uncovered for 4 minutes, or until the mixture is reduced by half, stirring occasionally.
- Add 12 ounces fresh or frozen cranberries, 1/2 cup granulated sugar, 1/4 cup orange juice, and 1/2 teaspoon ground cinnamon to the saucepan.
- Increase heat to medium and bring the mixture to a boil. Reduce heat to low immediately.
- Simmer uncovered for 15-20 minutes, or until the cranberries have burst and the sauce has thickened to your desired consistency, stirring occasionally to prevent sticking.
- Remove from heat and let the sauce cool slightly.
- Transfer the cranberry sauce to a bowl, cover, and refrigerate for at least 2 hours to allow the flavors to meld and the sauce to fully thicken. Serve chilled.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
177g
Fat
0g
Carbs
23g
