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Fresh Cranberry Sauce with White Balsamic you make in advance!

Fresh Cranberry Sauce

Fresh Cranberry Sauce with White Balsamic you make in advance!

Fresh cranberry sauce is one of my favorite Thanksgiving must haves!  This recipe has been developed from my mothers -with my only addition being our Cranberry Pear White Balsamic – it just adds to the depth of flavors that come together so easily.  One of the best things about it is that it ages very well …. so make it in advance of your holiday meal.

While you are checking to-do’s from the meal prep list, I’ll remind you of some wonderful Cultivated Tree Olive Oils and Aged Balsamic that add a lot of flavor with little effort!

Holiday Prep Must Have’s

Choose one of these to rub over your beautiful turkey and to enhance your side dishes.

Herb de Provence Infused Olive OilWild Rosemary Fused Olive Oil, Mushroom Sage Infused Olive Oil,

Butter Infused Olive Oil, Blood Orange Fused Olive Oil ,  and Garlic Infused Olive Oil .

We also stock exceptional pantry provisions — such as whole canned chestnuts from France, Dijon mustard, Veggie Roaster spice packs, Bruchettini Italian toasts, and delicious olives from Spain!  Bella Cocina pesto’s make appetizers a sinch and whether your group likes tea or coffee we have both that are exceptionally fresh!  Stop by or call to have your things ready for pick up.  678-807-7357 … Angela

Fresh Cranberry Sauce with White Balsamic!

Fresh Cranberry Sauce This is a wonderful fresh cranberry sauce to make in advance of the holiday celebrations. Simple and it is delicious! We hope it becomes a part of your traditions.


  • 1-2 lbs of fresh cranberries, washed and drained dry
  • 1 large navel orange - preferably organic as the zest will be used
  • 2 pink lady or granny smith apples
  • 1 cup +/- 1/2 cup sugar
  • 1/4 cup Brandy or Makers Mark
  • 1/4 cup Cultivated Tree Cranberry Pear White Balsamic
  • 1/4 teaspoon fresh nutmeg
  • 1 cup chopped pecans - optional


  1. Working in batches using a food processor, chop the cranberries to a medium fine consistency and place in a large mixing bowl.
  2. Zest the entire naval orange with a micro-planner and add to the cranberries. Peel the white pith from the orange and cut into cubes and add to the bowl.
  3. Cut core and coarsely chop the apples in the processor and add to the mix.
  4. Stir in the sugar, Brandy or Makers Mark, the Cranberry Pear White Balsamic and the grated nutmeg. Blend everything well; it will be mouth puckering tart at this stage ... store in a glass jar or bowl until the day of use. If you are tempted to taste it as the flavors devlop ... only add sugar a tablespoon at a time. The day of celebration - adjust the sugar to taste; pour into a serving dish - add the coarsely chopped pecans and enjoy!