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White Balsamic and Rosemary Cranberry Sauce

Photo: Jennifer Causey
Active time 5 mins
Total time 23 mins

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.


  • 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

Nutrition Information

  • calories 95
  • fat 0.1 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 0.0 g
  • carbohydrate 25 g
  • fiber 2 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 122 mg
  • calcium 6 mg
  • sugars 21 g
  • Est. Added Sugars 19 g

How to Make It

  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.

  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.