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Rosemary-Cranberry Sauce

Salsa di Mortella di Palude con Rosmarino

Makes 5 Cups

Everyone loves this fresh cranberry sauce infused with the flavor of fresh rosemary. Serve it with the Rolled Stuffed Turkey Breast as part of your Thanksgiving dinner. Do not attempt to make this with dried rosemary; it just will not work.


6 cups cranberries

1/2 cup sugar

1/4 cup water

1/4 teaspoon fine sea salt

2 large rosemary sprigs, plus additional sprigs for garnish


Combine all the ingredients in a large saucepan, and cook over medium heat until the cranberries burst and the mixture thickens, about 10 to 12 minutes. Let cool.

Remove the rosemary sprigs from the sauce and discard. Transfer to an attractive bowl and garnish with fresh rosemary sprigs.

This recipe is from CELEBRATIONS ITALIAN STYLE by Mary Ann Esposito, published by William Morrow and Company, Inc., in 1995.


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