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.

Jiselle Basile
This Story Originally Appeared On cookinglight.com

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Jennifer Causey

Recipe Summary

active:
5 mins
total:
23 mins
Yield:
Serves 8 (serving size: about 3 tbsp.)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

95 calories; fat 0.1g; saturated fat 0g; mono fat 0g; poly fat 0g; protein 0g; carbohydrates 25g; fiber 2g; cholesterol 0mg; iron 0mg; sodium 122mg; calcium 6mg; sugars 21g; added sugar 19g.
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