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White Balsamic and Rosemary Cranberry Sauce

White Balsamic and Rosemary Cranberry Sauce

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Serves 8 (serving size: about 3 tbsp.)

If you’re looking for a way to amp up your traditional sauce, this is it. Fresh rosemary gives the sauce a light herbal flavor (the berries are robust enough to stand up to the piny herb). White balsamic vinegar balances the sweet and adds a dimension of fruity tang to the tart cranberries. If you don’t have white balsamic, use white wine vinegar or cider vinegar—regular balsamic is a bit too strong and would darken the finished sauce. Beyond your holiday plate (and inevitable holiday leftovers), add to a cheese plate or sandwich buffet.

Ingredients

  • 1 (12-oz.) pkg. fresh cranberries, divided
  • 3/4 cup granulated sugar
  • 2 1/2 tablespoons water
  • 2 rosemary sprigs
  • 1 tablespoon white balsamic vinegar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Nutritional Information

  • Calories 95
  • Fat 0.1g
  • Satfat 0.0g
  • Monofat 0.0g
  • Polyfat 0.0g
  • Protein 0.0g
  • Carbohydrate 25g
  • Fiber 2g
  • Cholesterol 0.0mg
  • Iron 0.0mg
  • Sodium 122mg
  • Calcium 6mg
  • Sugars 21g
  • Est. added sugars 19g

How to Make It

Step 1

Reserve 1/2 cup cranberries. Place the remaining cranberries, sugar, 2 1/2 tablespoons water, and rosemary sprigs in a saucepan over medium-low. Cook 8 to 10 minutes, stirring occasionally.

Step 2

Increase heat to medium-high; cook 8 minutes or until juices begin to thicken. Remove pan from heat; stir in reserved 1/2 cup cranberries, balsamic vinegar, salt, and pepper.


Watch the video: Honey Roast Duck with Green Beans - Gordon Ramsay (July 2021).