Sweet and Sour Cranberry Sauce
In this easy recipe for cranberry sauce from Chef Joshua McFadden, a splash of balsamic vinegar adds complexity to this sweet-tart Thanksgiving classic.
- 5 cups (20 oz./625 g) fresh or frozen cranberries
- 1 cup (8 fl. oz./250 ml) sweetened cranberry juice
- 1/2 cup (4 fl. oz./125 ml) honey
- Grated zest and juice of 1 orange
- 2 Tbs. balsamic vinegar
- Pinch of kosher salt
In a large saucepan over high heat, combine the cranberries, cranberry juice, honey, orange zest and juice, balsamic vinegar and salt. Bring to a boil, reduce the heat to low and cover the pan partially. Simmer gently, stirring occasionally, until the cranberries have burst and the sauce thickets, 15 to 20 minutes.
Transfer the cranberry sauce to a heatproof bowl and let cool for 1 hour before serving. Or cover and refrigerate; bring to room temperature before serving. Serves 8.
Recipe courtesy of Joshua McFadden, executive chef and owner of Ava Gene’s and founding partner of Tusk restaurant, Portland, OR