CRANBERRY PEAR ROSEMARY SAUCE
Fresh rosemary gives the sauce a light herbal flavor (the berries are robust enough to stand up to the piny herb). Cranberry Pear balsamic vinegar balances the sweet and adds a dimension of fruity tang to the tart cranberries.
- 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.
Use left/right arrows to navigate the slideshow or swipe left/right if using a mobile device