Ingredients:
- 12 oz (1 bag) Fresh or Frozen Cranberries
- ¾ cup Granulated Sugar
- ½ cup Orange Juice (freshly squeezed preferred)
- ½ cup Water
- 2 Tbsp Cranberry Pear White Balsamic Vinegar
- 1 Tbsp Orange Zest
- ½ tsp Vanilla Extract (optional)
- Pinch of Salt
Instructions:
- Rinse the cranberries under cold water and discard any that are soft or wilted.
- Zest the orange before juicing it.
- In a medium saucepan over medium heat, combine the cranberries, granulated sugar, orange juice, and water.
- Bring the mixture to a boil, then reduce the heat to low and simmer.
- Allow the mixture to simmer for about 10-15 minutes, stirring occasionally. The cranberries will burst, and the mixture will thicken.
- Be cautious as the mixture bubbles and splatters as the cranberries pop.
- Once the cranberries have popped and the sauce has thickened slightly, stir in the Cranberry Pear White Balsamic Vinegar, orange zest, vanilla extract (if using), and a pinch of salt.
- Allow the sauce to simmer for an additional 5 minutes, stirring occasionally.
- Remove the saucepan from the heat and allow the cranberry sauce to cool to room temperature. It will continue to thicken as it cools.
- Once cooled, transfer the cranberry sauce to a serving dish or an airtight container.
- Garnish with orange peel or zest if desired and enjoy!