Cranberry Rosemary Sauce combines tangy cranberries, rich balsamic vinegar, earthy rosemary and a touch of sugar to create the perfect complement for roasted meats.
Total Time:5 Minutes
Yield:2/3 cup
Ingredients
1 cup frozen cranberries, thawed
½ teaspoon fresh rosemary leaves, finely chopped
2 tablespoons sugar
1 tablespoon balsamic vinegar
Instructions
PULSE INGREDIENTS: Add cranberries, rosemary, sugar and balsamic vinegar to a food processor and pulse until smooth. Serve immediately or store in an airtight container in the refrigerator for up to six days.
