I'd think just reducing the vinegar would work. Or you can have a look a the sauce in this recipe. Here is a link that might be useful: Balsamic Reduction sauce

This makes a large coffee cake but it freezes well. When our library sponsors fundraising trips to Manhattan, we usually serve this on the bus in the morning. CRANBERRY-STREUSEL COFFEECAKE PRALINE STREUSEL: 3/ 4 cup chopped pecans 2/ 3 cup packed light brown sugar 1/ 4 cup butter, softened (1/ 2 stick) 2 tsp. ground cinnamon 1/ 4 tsp. ground nutmeg CAKE: 1 3/ 4 cups granulated sugar 3/ 4 cup butter, softened (1 1/ 2 sticks) 2 tsp. baking powder 2 tsp. baking soda 1 tsp. salt 1 Tbs. vanilla extract 4 large eggs 1 1/ 2 cups dried cranberries 4 cups flour 1 pint (2 cups) sour cream Heat oven to 350 degrees. Lightly grease a 10 inch tube pan. Line bottom with waxed paper. Grease paper. Stir streusel ingredients with a fork in until well blended and made into crumbs. Cake: In a large bowl, with electric mixer on high speed, beat sugar, butter, baking powder, baking soda, and salt for 5 minute or until pale and fluffy. With mixer on medium speed, beat in vanilla, then eggs, one at a time, until blended. Stir in the cranberries, then alternately stir in flour and sour cream in 3 additions until blended. Pour 5 cups of batter into prepared pan; smooth top. Scatter 3/ 4 cup streusel over the batter, leaving a 1/ 2 inch wide border around edge and center hole of pan uncovered. Repeat layers with remaining batter and streusel. Put a piece of foil over the top of cake pan but leave edges loose so air can circulate under it. Bake for 1/ 2 hour, then remove foil. Bake an additional ½ hour or until top is golden and a pick inserted in center of cake comes out clean. If it starts to get too brown but center of cake is not done, put the foil back on. Let cool completely in pan on a wire rack. Run knife around edges and tube; invert cake onto rack. Remove waxed paper and place right side up on serving plate. Serves 18-20.

Like just about everybody, I grew up with Ocean Spray jellied cranberry sauce. Didn't like it as a kid, like it less now. I once did an informal survey of Thanksgiving guests, and, it turns out, nobody really liked it. But, by gar! it was tradition. So had to be on the table. That was the last time it appeared on my table. Instead, after trying various home-made recipes, I settled on: Gerri's Cranberry Conserve In a large heavy saucepan combine 1 pound raw cranberries and 1 1/2 cups water. Bring to a boil over moderately high heat and simmer the mixture 5-8 minutes or until the berries have popped and are tender. Stir in 3 cuups sugqar, 1 cup crushed pinapple, 1/2 cup sulttanas and 1 seedless orange, pith removed, and chopped fine, and simmer the mixturte, stirring occasionally, for 20 minutes. Stir in 1/2 cup chopped walnuts (I substitute pecans) and pour the conserve into sterilized canning jars. Adjust the lids and process in a boiling water bath 10 minutes. Doubling the recipe makes about 7 pints, which I at least do because it's one of the holiday food gifts I make. The recipe originally came out of Gourmet, many years ago, but I have no idea who Gerri is.

I have a cranberry quick bread that is very VERY labor intensive. Calls for cutting a cup up cranberries in half....and I've triedw ithout doint that and they explode and make pockets in the cake and I have tride coarsly chopping them and that doesn't work well either... AND it calls for a fair amount of grated orange peel. Delicious but a pain....not even going to post that one! But this also makes a single loaf, not as tidy looking as the other, but lots easier. cook a loaf about 40 minutes. Best Cranberry Muffins 1/4 cup butter (melted) 1 1/2 cups flour 2 t. baking powder 1/2 t. salt 1/2 cup sugar 1 large egg 1/2 cup milk 1 cup chopped cranberries 2 TB cinnamon-sugar Cool melted butter. Stir dry ingredients together in a bowl. In another bowl, beat egg and milk, then add in cooled butter. Add wet ingredients to dry. Stir quickly to moisten. Add cranberries. Fill muffin cups half full and sprinkle tops of batter with the cinnamon sugar. Bake in a preheated 375 degree oven for 20-25 minutes.