INGREDIENTS
2 16-ounce bags fresh or frozen cranberries
1 cup granulated sugar
2/3 cup honey
1/2 teaspoon salt
1/2 cup, plus 2 tablespoons, Cranberry Pear White Balsamic
5 sprigs fresh thyme, plus additional fresh thyme leaves for garnish
INSTRUCTIONS
Rinse the cranberries in a colander and drain. Remove any damaged or bruised cranberries.
Place the cranberries, sugar, honey, salt, 1/2 cup vinegar and thyme sprigs in a large saucier set over medium heat and stir to combine. Cook, stirring occasionally, until the cranberries have burst and the sauce is thickened, about 25 minutes.
Remove pan from the heat and carefully remove the thyme sprigs from the sauce. Stir in the 2 tablespoons of white balsamic vinegar. Season to taste with more honey and salt if desired, and garnish with additional fresh thyme leaves.
