This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"He who eats with most pleasure is he who least requires sauce."
-Xenophon, Greek historian
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.
Servings: 8 | Serving size: about 2 tablespoons
Cooking Time: 60 Minutes
This recipe can be multiplied by 2, 3.
This recipe does not make very good leftovers.
|1 cup||dried sweetened cranberries|
|2 Tbsp||fresh rosemary|
|fresh ground black pepper (to taste)|
|2 Tbsp||unsalted butter|
Place the cranberries and water in a small sauce pan over high heat.
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.
Serving size: 2 tablespoons
Amount Per Serving
|Calories 63||Calories from Fat 14|
|% Daily Value|
|Total Fat 2g||3%|
|Saturated Fat 1g||5%|
|Monounsaturated Fat 0g|
|Trans Fat 0g|
|Total Carbohydrates 13g||4%|
|Dietary Fiber 1g||3%|
|Vitamin A 1%||Vitamin C 0%|
|Calcium 0%||Iron 0%|
|Vitamin K 1 mcg||Potassium 7 mg|
|Magnesium 1 mg|