Cranberry Glaze
Servings
8Serving size
about 2 tablespoonsThis recipe can be multiplied but does not make very good leftovers.
Ingredients
| 1 cup Dried sweetened cranberries |
| 2 cup Water |
| 2 Tbsp. Rosemary, fresh |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
| 2 Tbsp. Unsalted butter |
| 1 Tbsp. Cornstarch |
Instructions
Place the rosemary in a tea ball or strainer and then place that in the pan.
When the water begins to boil reduce the heat to medium low and simmer for 30 minutes.
Remove from the heat and let cool. Cover and place in the refrigerator overnight.
Remove the rosemary and discard. Puree the cranberries.
Force the puree through a fine mesh strainer into the sauce pan and place over medium heat.
Add the butter.
While the butter is melting, place the cornstarch in a small dish and add 2 tablespoons of the sauce. Stir until well blended. Add the cornstarch mixture to the sauce pan and whisk until thickened.
Serve.
Print Recipe
Would you like to print or download the document?
Special Diet Information
Click on the icon for information.
Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This sauce is great served over turkey or roast pork for your holiday meal, but you don’t have to wait for the holidays to have cranberry sauce.