Cranberry Pear Rosemary Sauce

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.

• 1 (12-oz.) pkg. fresh cranberries, divided
• 3/4 C granulated sugar
• 2 1/2 Tbls water
• 2 rosemary sprigs
• 3 Tbls Redstone Cranberry Pear Balsamic Vinegar
• 1/2 tsp kosher salt
• 1/2 tsp black pepper

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.