Cinnamon Balsamic Cranberry Sauce
Cranberry sauces are popular additions to Scandinavian and North American cuisine, especially with game meats and cheeses. Adding balsamic vinegar and cinnamon elevates the flavor profile to a new and exciting dimension. This sauce harmoniously combines the natural tartness of cranberries, the silky tang of balsamic vinegar, and the warm, spicy aroma of cinnamon. As the balsamic vinegar and cranberries meld during cooking, the aromas immediately create a warm and comforting atmosphere in the kitchen. The secret to this sauce lies in the proper proportions: the balance of sugar and vinegar perfects the sweet and sour combination. This sauce pairs excellently with roasted meats, especially duck or pork, but it is also a great choice with cheeses such as brie or camembert.
Ingredients for this recipe
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Preparation Steps
1
Preparation: If using frozen cranberries, allow them to thaw completely. Measure out all the ingredients in advance.
2
Cooking: In a medium-sized saucepan, combine the cranberries, balsamic vinegar, brown sugar, cinnamon, orange juice, and water.
3
Simmering: Heat the mixture over medium heat until it comes to a simmer. Then, reduce the heat and cook for 10-15 minutes, or until the cranberries have softened nicely and the sauce has thickened.
4
Seasoning: Add the salt and pepper and mix thoroughly. Adjust the flavors as needed, for example, with more sugar or vinegar.
5
Puréeing (Optional): If you prefer a smooth sauce, purée with an immersion blender. Then, strain through a fine-mesh sieve for an even smoother texture.
6
Serving: Serve warm or cold with roasted meats, cheeses, or even desserts. Garnish with fresh cranberries or orange zest.
