Cranberry Balsamic

Cranberry Balsamic

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Thanksgiving is over, phew! Now we can finally talk about my favorite time of the year. Christmas is just 27 days away which means, it’s time to start marking up the menu (yeah, one more time friends!)

This year my attention was carried away by the 16-pound bird so no Thanksgiving recipes until next year, promise! I got lucky that my guests ate almost everything I cooked, so no leftover articles either (expect it next year as well).

So, why am I here? I decided to shoot a quick recipe that you may need for your upcoming Christmas party. It is literary great on anything: from ice cream to beef, poultry or salads. It is easy to make and can be stored in the refrigerator for up to 3 months, so do yourself a favor and make it now.

I highly recommend using good balsamic and fresh cranberries for this recipe. Additionally you can make it with a few ground cloves, a pinch of cinnamon and nutmeg to spice up your salad game.


Serving size:

About 1 cup


  • 1/2 cup of fresh cranberries
  • 4 tbsp of good balsamic vinegar
  • 2 tbsp of olive oil
  • Pinch of salt
  • 0.5 tsp of sugar

Nutritional value per serving:

  • 227 Calories
  • 13.5g Fat
  • 10.3g Carbs
  • 1.7g Fiber
  • 0.3g Protein

How to make:

Preheat oven to 400F/200C.

Mix cranberries with a little bit of olive oil and roast for about 10-15 minutes or until mushy.

When cranberries are ready, let them cool and then mix with salt, balsamic and sugar. Stir well and let it sit for 10-15 minutes.

Add cranberry-balsamic mixture to a blender and mix well on high speed. Start adding olive oil 1 teaspoon at a time so the mixture don’t separate.

Pour cranberry balsamic into a separate container and store in a fridge.





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