Any orange will do, but blood oranges are so seasonal and lovely I couldn’t resist them. Sub in whatever oranges you have to hand and add at least a good generous teaspoon of orange zest.
Traditional balsamic vinegar gives a sweeter, more dominant flavor than its white balsamic vinegar counterpart. For a slightly milder and less obvious flavor, pick the white variety.
Find it online: https://meatified.com/cranberry-sauce-blood-orange/