Wednesday, 7 October 2015

Onion Rosemary
Cranberry Sauce

 
I've been making cranberry sauce for years now for the Holidays and every year I add new flavours.
It's so easy and affordable. It makes double the amount you purchase at the grocery store.
Just look at the glorious fuchsia colour,
but the taste it what's important here.
This year I decided to add apples, rosemary and onion.
The flavours go great with any poultry, especially  Turkey.
 
Why buy canned Cranberry Sauce
when you can make it in 10min and
  serve it for Thanksgiving?
 
This gourmet Onion Rosemary Cranberry sauce will impress your friends and family and it's not overly sweet like the bought varieties.
Cranberries have a huge amount of pectin so they take minutes to thicken when cooked and cooled.
Here's what you'll need:
 
1 bag of washed cranberries
1/4 cup water
1/2 cup sugar
2 apples, peel on, cored and diced
1 small onion, diced
1 tbsp. dried rosemary
1 tbsp. EVOO
zest of 1 orange
 
Add oil to a medium sized pot.
Toss in onions and cook until softened an medium high heat for 5 min., stirring.
Add the cranberries, apples, water and sugar.
Stir to mix.
Bring to a boil and cook for 5 min.
Add the rosemary and continue cooking for another 5 min.
Drop in rosemary, orange zest and stir.
When the mixture thickens and the berries pop.
Ladle it hot into a sterilized jar, large enough to hold the mixture. Place tightly sealed lid on.
When cooled refrigerate.
*Can be stored up to 1 month refrigerated.