'Tis the Season Champagne Rosemary Cranberries
These Champagne Rosemary Cranberries are so so delicious and such a wonderful complement to your holiday meal. I actually came up with this dish by accident. I was planning on doing a sweetened citrus cranberry compote over brie cheese as a starter, but saw that we had champagne lying around the house, so decided to take it in this direction, and it's a good thing I did! Serve it with your favorite roast turkey, chicken, country ham or pork this holiday season. I would love to hear your thoughts in the comments below!
Prep: 5 min
Cook: 30 min
Total: 35 min
Difficulty: Super Easy
12 oz Fresh Cranberries
1 c Champagne (or Prosecco)
1/2 c Orange Juice
2 t Rosemary - minced
1 t Balsamic Vinegar
4 oz Honey
1 t Salt
1.5 T Brown Sugar
2 t Blend Oil
- Heat a pot over medium heat, then add a light drizzle of oil.
- Add your cranberries and lightly sauté for 2-3 minutes (As you cranberries sauté, they're going to begin to drop their juices and will begin to stew).
- Add the champagne and allow to reduce by 1/2.
- Add the orange juice, rosemary, balsamic, honey, salt and brown sugar.
- Reduce heat to med-low and cook for roughly 20 minutes, allowing the cranberry mixture to thicken into a beautiful compote. During this period, if you hear your pot beginning to sizzle, lower the heat. Because of the high sugar content, it becomes relatively easy to burn.
Serve alongside your favorite roast turkey, chicken, country ham or pork during the holiday season.