.%20White%20balsamic%20vinegar%20balances%20the%20sweet%20and%20adds%20a%20dimension%20of%20fruity%20tang%20to%20the%20tart%20cranberries.%20If%20you%20don%E2%80%99t%20have%20white%20balsamic%2C%20use%20white%20wine%20vinegar%20or%20cider%20vinegar%E2%80%94regular%20balsamic%20is%20a%20bit%20too%20strong%20and%20would%20darken%20the%20finished%20sauce.){kind=link}
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.
How to Make It
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.
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.