As one of the few fruits native to North America it’s no wonder cranberry sauce is a mainstay on the Thanksgiving table.
We sweeten this wonderfully tart berry with oranges and honey and give it additional depth with fresh rosemary and finely chopped shallot. It’s somewhere between a pie filling and chutney which apparently is right in the center of deliciousness.
Serve it on your Turkey Day table and use leftovers (if there are any) on sandwiches or paired with hard cheese.
Bright. Flavorful. Healthy. Fresh.
1 cup cranberries
1 cup orange segments (about 2 oranges)
½ cup fresh squeezed orange juice (about 1 ½ oranges)
½ cup water
3 tablespoons honey
2 tablespoons cider vinegar
1 tablespoon olive oil
1 tablespoon finely chopped shallot
1 tablespoon thinly cut orange rind
2 inch fresh rosemary sprig
1/8 teaspoon salt
Measure your ingredients and prep your oranges, orange rind and shallots.
In a small saucepan sauté olive oil and shallots over medium heat.
Add the fresh rosemary spring and sauté for an additional 2 minutes, until fragrant aroma forms.
Remove rosemary sprig from pan and discard.
Add cider vinegar to sautéed shallot and cook for an additional minute. This will produce a very strong aroma.
Add remaining ingredients to the saucepan.
Bring the mix to a boil.
Reduce to a simmer and cook until sauce thickens and is reduced by about half. Approximately 30-35 minutes.
Remove from heat and place in the fridge to chill.
Once fully chilled, serve and enjoy!