Cranberry Pear Balsamic

Our flavored Cranberry Pear Vinegar is bright and tangy, combining both sour and sweet in perfect harmony.  Whisk with your favorite EVOO or Persian Lime olive oil to make a delightful vinaigrette for roasted beets or other root vegetables. A perfect addition to mixed drinks or seltzer water. 

  • Use to make a delicious cranberry-orange sauce and serve with oven-roasted turkey.
  • Reduce and use as a glaze for pork or lamb roasts.
  • Add a few tablespoons to your favorite cranberry-apple relish or curried cranberry chutney.
  • Combine with Roasted Walnut to dress your favorite greens.
  • Combine with Blood Orange olive oil to dress steamed asparagus, green beans, or poached salmon.
  • Combine with Persian Lime olive oil and toss it with cooked farro mixed with chopped fresh herbs, chickpeas, dried cranberries, and goat cheese.

Country of Origin: Italy

Notes: Expect sediment to settle. Shake before using to homogenize fruit pulp.

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    Featured Recipe: Cranberry Pear Upside Down Spice Cake


    Cranberries and pears added to your favorite spice cake for a delicious treat.


    • 1 box Spice Cake mix (substitute Olive Basin Roasted Almond Oil for vegetable oil)
    • 2 pears
    • 1 (9 oz)jar Cranberry Chutney
    • 1/3 cup Olive Basin Cranberry Pear White Balsamic Vinegar
    • 3 tablespoons brown sugar
    • 2 tablespoons orange juice


    Prepare 9x13 baking dish by greasing bottom and sides of dish, lining with parchment and lightly greasing parchment. Peel, core and thinly slice pears. Lay in concentric circles covering the bottom of the cake pan. 
    In a small bowl, combine cranberry chutney, Cranberry Pear White Balsamic vinegar and brown sugar. Stir until thoroughly mixed, spoon evenly on top of pears. 
    Prepare cake mix as directed on package EXCEPT substitute 1/2 of the liquid required with molasses, then use the remaining liquid as stated in recipe. Substitute Roasted Almond Oil for the vegetable oil. Pour batter into baking dish. 
    Bake as directed on package. Cool for 10 minutes. Turn out on serving dish and remove parchment.

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