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Spiced Cranberry Relish with Tangerine Balsamic

1 12-oz. bag fresh or frozen whole cranberries

1 cup sugar

1/4 cup Joe and Son’s Tangerine Dark Balsamic Vinegar

1/2 teaspoon ground cinnamon

1 teaspoon pumpkin pie spice

pinch salt

3/4 cup water

Combine all ingredients in a medium pot over medium-high heat. Cover and bring to a light boil. Tilt lid so a bit of air can escape and reduce heat to medium-low and cook for 20-22 minutes, or until cranberries break down and a thick sauce forms. Allow to cool before serving.

Serve over cheesecake, with your cheese platter or of course with turkey. Use it as a glaze for poultry and meats. We know that cranberry sauce goes with turkey. But it also goes with chicken, pork and beef. Try baking chicken breasts or pork chops and then brush with cranberry sauce 5 minutes before they’re done, longer for a more caramelized exterior. You can also use cranberry sauce as a glaze for meatloaf (think turkey meatloaf with cranberry sauce glaze).

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