These balsamic-glazed walnuts and cranberries are a great topping for almost any cheese, especially goat cheese and blue cheese. The sweetness and acidity cut through the creaminess of the cheeses, creating a balanced bite.

But they’re not just for cheese boards—I also love using them in salads, especially with red cabbage or kale, where they add a rich depth of flavor and texture.

They’re easy to make, and you can experiment with different types of balsamic vinegar to play with the flavor profile. For my chèvre chaud, I used a black currant balsamic vinegar, and it worked beautifully.

Ingredients:

1 handful walnuts
1 handful dried cranberries
75 ml balsamic vinegar
100 g (1/2 cup) sugar

Directions:

Start by putting the walnuts into a saucepan with a good amount of cold water. Bring it to a boil. Drain off the water.

Add cranberries, sugar and balsamic vinegar, and heat it until the sugar has melted completely. Set the mixture aside to cool, and it’s ready to serve.

It will keep for weeks in the refrigerator.

Enjoy!