• 1 cup sugar
  • ¾ cup water
  • ¼ cup Gustare Honeybell Orange Balsamic
  • 1 pound fresh Cape Cod cranberries, washed and stemmed (Orleans’ are the best!)
  • Zest of an orange



Combine sugar, water and balsamic vinegar in a medium saucepan. Stir until sugar is dissolved. Bring to a boil. Add cranberries and return to a boil. Reduce heat to simmer, add zest, and cook for 15 minutes, stirring occasionally.


Transfer to a bowl and cover with plastic wrap pressed directly on the surface. Cool completely at room temperature. Refrigerate until ready to serve. Enjoy!


If you prefer smooth cranberry sauce, cook as directed above. Remove from heat. Place a strainer over a bowl and add the whole cranberry sauce. Press with a wooden spoon to separate sauce from berries occasionally scraping the bottom of the strainer. Refrigerate until ready to serve. Save the berries to top a turkey sandwich!

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