This super simple cranberry sauce comes together in ten minutes so there’s no excuse for using the canned stuff!
1/2 cup water
1/2 cup orange juice
2/3 cup sugar
12 oz fresh or frozen cranberries
2 tablespoon Mulled Spice Balsamic Vinegar (or Aged Balsamic Vinegar)
2 tablespoon Blood Orange Olive Oil
In a medium saucepan, combine water, orange juice and sugar. Bring to a boil, stirring until sugar is dissolved. Add cranberries, balsamic vinegar, and olive oil and return to boil. Reduce heat and simmer gently for 7 minutes, stirring occasionally until cranberries have broken down. Cool to room temperature and refrigerate until ready to serve. Can be made 3 days ahead.