White Balsamic

and Rosemary Cranberries

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 of Modena

  • 1/2 teaspoon kosher salt

  • 1/2 teaspoon black pepper

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DIRECTIONS

  • 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.

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White Balsamic and Rosemary Cranberries