| Level: | Easy |
| Total: | 40 min |
| Prep: | 5 min |
| Cook: | 35 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 quart unfiltered cranberry juice
- 1/4 cup apple cider
- 1 cup sugar
- 1 orange, peel cut in large strips
- 1 tablespoon grated ginger
- 2 bay leaves
- 1 cup toasted hazelnuts
- 1 tablespoon balsamic vinegar
- 1 pound fresh cranberries
Instructions
- In a medium saucepan, combine cranberry juice, apple cider, sugar, orange peel, ginger, and bay leaves. Simmer until the mixture is reduced by half, about 20 minutes. Add the nuts, vinegar, and cranberries. Continue to cook until the cranberries burst, about 15 minutes.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 311 |
| Total Fat | 10 g |
| Saturated Fat | 1 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 5 g |
| Sugar | 46 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 5 mg |
Reviews
I make this every year – it is our favorite!!! It is the balsamic that makes all the difference
I love, love, love this recipe, although I do skip the hazelnuts. You’ll never buy cranberry sauce again when this is so easy to make. My family loves it when I make it every year, and you can use it with waffles, toast, etc. for days after.
I used approximately 24 oz. of cranberries. This is a wonderful recipe–a great change for my family and I. It is easy and delicious; and using fresh cranberries makes it just
wonderful!
wonderful!
I made this for my first thanksgiving this year and we all loved it. I would recomend cooling it, refrigerating it and serving it cold. I think I will make it with less hazelnuts next time- it was too crunchy for me and took away from the other flavors. Very yummy….