White Balsamic and Rosemary Cranberry Sauce
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.