The fragrance of fresh rosemary infuses the sauce with a delicate herbal essence (the berries are strong enough to complement the earthy herb). Cranberry Pear balsamic vinegar harmonizes the sweetness and introduces a burst of fruity tang to the tangy cranberries.

Cranberry Pear Rosemary Sauce

Ingredients:

• 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

Instructions:

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.