O Balsamic Cranberry Sauce with Blood Oranges


1/3 cup O Oak Aged Balsamic Vinegar
1/3 cup sugar
1 12-ounce bag fresh cranberries
4 blood oranges

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O Balsamic Cranberry Sauce with Blood Oranges


Cut off all peel and pith from 3 blood oranges. Using small sharp knife cut between the membranes to release segments into small non-reactive bowl. Set bowl with segments aside. Cut remaining unpeeled blood orange into 8 pieces into food processor. Add fresh, washed cranberries, O Oak Aged Balsamic Vinegar, and sugar. Blend until mixture is finely chopped. Transfer relish to medium bowl and stir in blood orange segments. Cover and refrigerate over night. This is a quick and fresh twist on cranberries. The balsamic makes the cranberries sing!