O Oak Aged Balsamic Vinegar

$10.99

Rich & smooth. Sweet, fruity. Oak aged.


Dense, complex and sweet. Aged under the warm Sonoma sun. Meticulously crafted for nuance and robust flavor. Taste of oak, dark fruit and real vinegar love. Delicious and live. This is balsamic the California way.

Splash over baked pears and apples. Drizzle on grilled nectarines, scallops or steak. Brush over grilled chicken with rosemary and black pepper. Just might change your life over grilled radicchio with blue cheese and pecans.

California Prop 65 compliant.

Ingredients

Nutrition Facts

Balsamic Cranberry Sauce

Combine rich, red cranberries with sweet, juicy blood oranges and a splash of fruity California balsamic and you’ve got a deliciously fresh twist on classic cranberry sauce. We just love the way the citrus and balsamic make the cranberries sing and that it’s O-so-simple to create. This rebellious rendition pairs perfectly with roasted poultry and pork and is packed with antioxidants, fiber and flavor. Dish up!

Ingredients

4 blood oranges
1, 12 oz bag fresh cranberries
⅓ cup cane sugar or agave
⅓ cup O Oak Aged Balsamic Vinegar

Instructions

Remove the peel and white pith from 4 blood oranges, keeping the peel for later use. Using a small sharp knife, cut between the membranes to release the segments into a small, non-reactive bowl (glass, stainless steel or ceramic lined). Cut the segments into smaller pieces. Set bowl aside.


Using the leftover peel from 1 orange, zest, grate or chop the peel into a finer consistency.


Place the washed cranberries, agave/sugar, half of the blood orange segments, the zested peel, and balsamic vinegar in a saucepan and cover over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft (about 10 minutes.) Increase the heat to medium and cook until the cranberries burst.


Transfer relish into a serving bowl and stir in the remaining blood orange segments. 


Cover and refrigerate overnight, then serve with your dish of choice.

Notes

Got leftovers? Don’t discard! Cranberry sauce can be much more than a turkey topping. Toss your sauce with plain yogurt and granola for a parfait in-a-pinch; use it as a tart-sweet spread atop pancakes, waffles and toast; add a spoonful to the blender when mixing a fresh smoothie; or, scoop over vanilla bean ice cream for a dreamy dessert!

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O Oak Aged Balsamic Vinegar

$10.99

Rich & smooth. Sweet, fruity. Oak aged.


Dense, complex and sweet. Aged under the warm Sonoma sun. Meticulously crafted for nuance and robust flavor. Taste of oak, dark fruit and real vinegar love. Delicious and live. This is balsamic the California way.

Splash over baked pears and apples. Drizzle on grilled nectarines, scallops or steak. Brush over grilled chicken with rosemary and black pepper. Just might change your life over grilled radicchio with blue cheese and pecans.

California Prop 65 compliant.

Ingredients

Nutrition Facts

Balsamic Cranberry Sauce

Combine rich, red cranberries with sweet, juicy blood oranges and a splash of fruity California balsamic and you’ve got a deliciously fresh twist on classic cranberry sauce. We just love the way the citrus and balsamic make the cranberries sing and that it’s O-so-simple to create. This rebellious rendition pairs perfectly with roasted poultry and pork and is packed with antioxidants, fiber and flavor. Dish up! 

Ingredients

4 blood oranges
1, 12 oz bag fresh cranberries
⅓ cup cane sugar or agave
⅓ cup O Oak Aged Balsamic Vinegar

Instructions

Remove the peel and white pith from 4 blood oranges, keeping the peel for later use. Using a small sharp knife, cut between the membranes to release the segments into a small, non-reactive bowl (glass, stainless steel or ceramic lined). Cut the segments into smaller pieces. Set bowl aside.


Using the leftover peel from 1 orange, zest, grate or chop the peel into a finer consistency.


Place the washed cranberries, agave/sugar, half of the blood orange segments, the zested peel, and balsamic vinegar in a saucepan and cover over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft (about 10 minutes.) Increase the heat to medium and cook until the cranberries burst.


Transfer relish into a serving bowl and stir in the remaining blood orange segments. 


Cover and refrigerate overnight, then serve with your dish of choice.

PIN RECIPE
MAIL TO
SHARE IT

Notes

Got leftovers? Don’t discard! Cranberry sauce can be much more than a turkey topping. Toss your sauce with plain yogurt and granola for a parfait in-a-pinch; use it as a tart-sweet spread atop pancakes, waffles and toast; add a spoonful to the blender when mixing a fresh smoothie; or, scoop over vanilla bean ice cream for a dreamy dessert!

O Oak Aged Balsamic Vinegar

$10.99

Rich & smooth. Sweet, fruity. Oak aged.


Dense, complex and sweet. Aged under the warm Sonoma sun. Meticulously crafted for nuance and robust flavor. Taste of oak, dark fruit and real vinegar love. Delicious and live. This is balsamic the California way.

Splash over baked pears and apples. Drizzle on grilled nectarines, scallops or steak. Brush over grilled chicken with rosemary and black pepper. Just might change your life over grilled radicchio with blue cheese and pecans.

California Prop 65 compliant.

Ingredients

Nutrition Facts

Balsamic Cranberry Sauce

Combine rich, red cranberries with sweet, juicy blood oranges and a splash of fruity California balsamic and you’ve got a deliciously fresh twist on classic cranberry sauce. We just love the way the citrus and balsamic make the cranberries sing and that it’s O-so-simple to create. This rebellious rendition pairs perfectly with roasted poultry and pork and is packed with antioxidants, fiber and flavor. Dish up!

Ingredients

4 blood oranges
1, 12 oz bag fresh cranberries
⅓ cup cane sugar or agave
⅓ cup O Oak Aged Balsamic Vinegar

Instructions

Remove the peel and white pith from 4 blood oranges, keeping the peel for later use. Using a small sharp knife, cut between the membranes to release the segments into a small, non-reactive bowl (glass, stainless steel or ceramic lined). Cut the segments into smaller pieces. Set bowl aside.


Using the leftover peel from 1 orange, zest, grate or chop the peel into a finer consistency.


Place the washed cranberries, agave/sugar, half of the blood orange segments, the zested peel, and balsamic vinegar in a saucepan and cover over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft (about 10 minutes.) Increase the heat to medium and cook until the cranberries burst.


Transfer relish into a serving bowl and stir in the remaining blood orange segments. 


Cover and refrigerate overnight, then serve with your dish of choice.

Notes

Got leftovers? Don’t discard! Cranberry sauce can be much more than a turkey topping. Toss your sauce with plain yogurt and granola for a parfait in-a-pinch; use it as a tart-sweet spread atop pancakes, waffles and toast; add a spoonful to the blender when mixing a fresh smoothie; or, scoop over vanilla bean ice cream for a dreamy dessert!

PIN RECIPE
MAIL TO
SHARE IT

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