Ingredients:

  • 10 oz Fresh or Frozen Cranberries (300 g)
  • 1/2 cup Fresh Orange Juice (120 ml)
  • 1 Tbsp Fresh Orange Zest (5 g)
  • 1/2 cup Granulated Sugar (100 g)
  • 1/4 cup Water (or Low-Sodium Stock) (60 ml)
  • 1 tsp Balsamic Vinegar (or Cider Vinegar) (5 ml)
  • 1/4 tsp Fine Sea Salt (1 g)

Instructions:

  1. Prep the Orange: Zest the orange first, ensuring you only take the bright orange outer layer. Juice the orange.
  2. Combine Ingredients: In a medium saucepan, combine the cranberries, granulated sugar, orange juice, orange zest, water/stock, balsamic vinegar, and salt.
  3. Simmer and Cook: Place the pan over medium-high heat and bring the mixture to a rapid boil, stirring until the sugar dissolves completely. Immediately reduce the heat to low/medium-low and simmer gently for 10–12 minutes.
  4. Achieve Reduction: Continue to simmer until the cranberries begin to soften and 'pop,' and the liquid has reduced by about a third. The glaze should lightly coat the back of a spoon.
  5. Strain (Optional): For a clear, smooth glaze, pour the mixture through a fine-mesh sieve set over a bowl. Use the back of a spoon to press the solids firmly to extract all the liquid. Discard the remaining pulp.
  6. Adjust and Finish: If the strained glaze is too thick, stir in a teaspoon of warm water or orange juice until it reaches a brushable consistency. Allow the glaze to cool completely before using or storing.