When Thanksgiving rolls around, you might opt for canned cranberry sauce over the fresh kind. (No shame—it's convenient and delicious.) If, however, you’re hosting a feast for friends and family who are opposed to jiggly red gelatinous logs, try this homemade cranberry sauce, infused with fresh rosemary sprigs and combined with white balsamic vinegar. It makes for a killer breakfast in potstickers, Pop-Tarts, and breakfast burritos before or after the main event. You can use either fresh or frozen cranberries for this rosemary cranberry sauce—just make sure to thaw them before cooking. If you find that the sauce is too thick, stir in water, one tablespoon at a time. Its true selling point? This make-ahead cranberry sauce can be cooked up to four days in advance to free some space on the stovetop for other Turkey Day staples.
Rosemary Cranberry Sauce
- Yields: 8 servings
- Cook Time: 10 minutes
- Hands-On Time: 5 minutes
- Total Time: 15 minutes
Combine cranberries, sugar, and rosemary sprigs in a small saucepan. Cook over medium-low heat for 10 minutes, stirring frequently.
Remove it from the heat once the majority of cranberries have burst and the sauce thickens.
Pick out the rosemary sprigs and stir in white balsamic vinegar.
Serve chilled or at room temperature.