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 was featured on Rosemary-Cranberry Sauce / Salsa di Mortella di Palude con Rosmarino - Episode 711.
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