Rosemary-Cranberry SauceClick to Play

Rosemary-Cranberry Sauce

Salsa di Mortella di Palude con Rosmarino

Mary Ann Esposito

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.

INGREDIENTS

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

DIRECTIONS

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.

item recipe is featured in Episode 711 of Season 7.

Want More Recipes? See My Latest Book:

Buy Ciao Italia Family Classics by Mary Ann EspositoCiao Italia Family Classics

Mary Ann returns to her family's humble beginnings to bring us a treasure trove of more than 200 time-honored recipes.

Buy it now from Amazon for just $24.00

Buy It From Amazon

A Testimonial From Mario Batali:

This collection epitomizes the tradition and love that goes into all of Mary Ann Esposito's cooking. Like her award-winning TV series, this book will live on for years with all of those who cook her delicious recipes. My kids love everything Mary Ann cooks!"

Comments

Leave a comment

There are no comments yet.

Leave a Comment