Carandini Bianca Sweet White Vinegar & Cranberry Drizzle

In a small heavy-bottomed saucepan with a lid, combine sugar, cranberries, and water over medium-high heat. Cover and cook, shaking the pan occasionally, until the sugar dissolves and the cranberries start to soften and pop, 8 to 10 minutes. Reduce the heat to medium-low. Continue to cook until the cranberries are jammy, occasionally uncovering to stir, 5 to 7 minutes more.

Uncover the pot and add the Bianca Sweet White Vinegar, balsamic vinegar, and port. Bring back to a simmer over medium heat and cook, stirring occasionally and using a rubber spatula to press on the cranberries, until the mixture is slightly thickened, 3 to 5 minutes. (You want it to be a little loose; it’ll thicken as it cools). Strain through a fine mesh sieve and season to taste with salt.