Cranberries with Port and Rosemary

Although Canadian Thanksgiving has come and gone, here is a recipe that my American cousins might find helpful. I like this sauce because it is a beautiful balance of sweet and tart. Like all cranberry sauces, it only takes a few minutes to prepare. I should also add that I found an excellent use for the left overs…use it as a spread in a Cambazola and Proscuitto sandwich (in fact, it’s worth making this sauce for that purpose alone).

Craberries 1

Cranberries with Port and Rosemary

  • 1 bag of fresh cranberries, washed
  • 1/2 c. ruby port
  • 1/4 c. sugar (you may add more if you feel your sauce is too tart)
  • 2 Tbsp. fresh rosemary, leaves picked off the stem and coarsely chopped
  • pinch of coarse salt

1) Add the cranberries, sugar and salt to a saucepan on medium heat. Allow the mixture to cook for about 5 minutes.

2) You will see the cranberries start to bubble and their skin begin to pop. Stir in the port and rosemary and turn down the heat to low. Cook for about 5 more minutes.

3) Remove from heat and pour into the dish you plan to serve them in.

4) Once they’re room temperature, pop the sauce in the fridge.

5) Garnish with a sprig or two of fresh rosemary to serve.



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