If you’ve never made fresh cranberry sauce, you will be surprised how easy and delicious it is. It is wonderful with turkey, and in turkey sandwiches and turkey pie. The blackberry-ginger balsamic makes one of our favourite versions of this recipe. I usually make it a day before a big holiday and have it in the refrigerator, and set it out on the table an hour before dinner so it reaches room temperature.
Needed for this recipe:
1 package of fresh cranberries
1 cup sugar
1 cup of liquid made up of:
1 cup water less 1 Tablespoon
1 Tablespoon Sunshine Coast Olive Oil Co. Aged Blackberry-Ginger Dark Balsamic
Put water, balsamic (the liquid should total 1 cup) and sugar in a pot. Heat gradually, until the sugar is dissolved. Add fresh cranberries, bring to a boil, then reduce to a simmer. Simmer approximately 10 minutes, then let cool before serving.
*you can reduce the sugar to 2/3 cup, but it will be distinctively tarter (and healthier)