Olive~Me & Co’s Cranberry Balsamic Sauce

Makes about 1 1/2 cups cranberry sauce.

Ingredients:

  • 1 12-oz. bag frozen whole cranberries
  • 1 cup sugar
  • 1/4 cup Olive~Me & Co Cranberry Balsamic Vinegar
  • pinch salt
  • 3/4 cup water

Instructions:

  1. Cranberry Balsamic SauceCombine all ingredients in a medium pot over medium-high heat. Cover and bring to a light boil. Tilt lid so a bit of air can escape and reduce heat to medium-low and cook for 20-22 minutes, or until cranberries break down and a thick sauce forms.
  2. Allow to cool slightly before serving (or chill if you prefer cold cranberry sauce).

Olive~Me & Co’s Cranberry Balsamic Porkchops

Ingredients:

  • 4 boneless pork chops, 1-inch thick (about 1 1/4 pounds)
  • Lemon pepper seasoning
  • 2 tablespoons butter
  • 2 cloves garlic, thinly sliced
  • 1 3/4 cups Chicken Broth or Chicken Stock
  • 1/4 cup Olive~Me & Co’s Cranberry or Cherry balsamic vinegar
  • 1/2 cup dried cranberries or dried cherries

Instructions:

  1. Season the pork with the lemon pepper. Cook the pork in a 10-inch  nonstick skillet over medium heat for 20 minutes or until it’s well browned on both sides and cooked through. Remove the pork from the skillet and keep warm.
  2. Heat 1 tablespoon butter in the skillet. Add the garlic and cook until it’s tender. Stir the broth, vinegar and cranberries in the skillet and heat to a boil. Cook for 10 minutes or until the sauce is slightly thickened.
  3. Stir in the remaining butter. Serve the pork with the sauce.