RosemaryWhiteBalsamicCranberryChutney-medium1
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White Balsamic and Rosemary Cranberry Chutney

Every year, I seem to make another variation on cranberry sauce. There have been versions with ginger, apple, port wine and this one, with Rosemary and White Balsamic. It’s a great little combination, though you really have to like rosemary as it is pretty powerful as far as herbs go. It will go great with your turkey dinner though. Tick tock, almost Thanksgiving!

White Balsamic and Rosemary Cranberry Chutney

1 (12-oz.) package fresh cranberries, divided
3/4 cup granulated sugar
2 1/2 tablespoons water
2 rosemary sprigs
1 tablespoon white balsamic vinegar
1/2 teaspoon kosher salt
1/2 teaspoon black pepper

Directions
Reserve 1/2 cup cranberries. Place the remaining cranberries, sugar, 2 1/2 tablespoons water, and rosemary sprigs in a saucepan over medium-low. Cook 8 to 10 minutes, stirring occasionally. Increase heat to medium-high. Cook 8 minutes or until juices begin to thicken. Remove pan from heat, stir in reserved 1/2 cup cranberries, balsamic vinegar, salt, and pepper.

Stores in refrigerator for up to 3 weeks.

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