White Balsamic and Rosemary Cranberry Sauce

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Yield

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.