Walnut Cranberry Sauce

Oxmoor House
A hint of cinnamon, splash of dark vinegar, and handful of toasted nuts make this cranberry sauce worthy of gift giving. Deliver it in a jar tied with ribbon.
2 1/4 cups


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1 (16-ounce) can whole-berry cranberry sauce
1/3 cup strawberry preserves
1 1/2 tablespoons sugar
1/4 teaspoon ground cinnamon
1/2 cup coarsely chopped walnuts, toasted
1 tablespoon balsamic vinegar or red wine such as Pinot Noir


Combine first 4 ingredients in a saucepan. Cook over medium heat, stirring often, just until thoroughly heated. Remove from heat; stir in walnuts and vinegar. Cover and chill until ready to serve. Serve with turkey or ham.

Created date

October 2003