Cranberry Balsamic Glaze

Cranberry Balsamic Glaze

Tart cranberries simmer with balsamic vinegar into a glossy, tangy-sweet glaze.

Total 30 min Makes 16 oz Calories 78/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

This glaze reduces fresh cranberries, balsamic vinegar, and brown sugar into a thick, glossy sauce with a tart-sweet edge. It works well brushed over roasted turkey, pork tenderloin, or baked chicken, and makes a flavorful addition to a holiday table. The reduction method concentrates the fruit's natural tang while balsamic adds depth and a subtle acidity.

Ingredients

  • 2 cups fresh cranberries
  • 3/4 cup balsamic vinegar
  • 1/2 cup brown sugar, packed
  • 1/4 cup water
  • 1 tablespoon shallot, minced
  • 1 clove garlic, minced
  • 1 sprig fresh rosemary
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Method

  1. Combine the cranberries, balsamic vinegar, brown sugar, water, shallot, garlic, rosemary sprig, salt, and pepper in a 6-quart saucepan.

  2. Bring the mixture to a boil over medium-high heat, stirring to dissolve the sugar.

  3. Reduce heat to medium-low and simmer, stirring occasionally and mashing the cranberries against the side of the pan, until the mixture thickens and coats the back of a spoon, 15 to 20 minutes.

  4. Remove the rosemary sprig and discard.

  5. Pour the glaze through a fine-mesh strainer into a heatproof jar, pressing with a spoon to extract liquid, then discard the solids.

  6. Let the glaze cool to room temperature; it will continue to thicken as it cools.

Rate this recipe

★ 3.7 (1)

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    Cranberry Balsamic Glaze

    This glaze reduces fresh cranberries, balsamic vinegar, and brown sugar into a thick, glossy sauce with a tart-sweet edge. It works well brushed over roasted turkey, pork tenderloin, or baked chicken, and makes a flavorful addition to a holiday table. The reduction method concentrates the fruit's natural tang while balsamic adds depth and a subtle acidity.

    30 min 16 oz 78 cal

    Ingredients

    • 2 cups fresh cranberries
    • 3/4 cup balsamic vinegar
    • 1/2 cup brown sugar, packed
    • 1/4 cup water
    • 1 tablespoon shallot, minced
    • 1 clove garlic, minced
    • 1 sprig fresh rosemary
    • 1/4 teaspoon salt
    • 1/8 teaspoon black pepper

    Method

    1. 1

      Combine the cranberries, balsamic vinegar, brown sugar, water, shallot, garlic, rosemary sprig, salt, and pepper in a 6-quart saucepan.

    2. 2

      Bring the mixture to a boil over medium-high heat, stirring to dissolve the sugar.

    3. 3

      Reduce heat to medium-low and simmer, stirring occasionally and mashing the cranberries against the side of the pan, until the mixture thickens and coats the back of a spoon, 15 to 20 minutes.

    4. 4

      Remove the rosemary sprig and discard.

    5. 5

      Pour the glaze through a fine-mesh strainer into a heatproof jar, pressing with a spoon to extract liquid, then discard the solids.

    6. 6

      Let the glaze cool to room temperature; it will continue to thicken as it cools.