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Balsamic Cranberry-Shallot Sauce

December 14, 2010

by Elizabeth

I know most people think that cranberry sauce only goes with Thanksgiving turkey, and hellooo Liz, that season is so over. But this cranberry sauce is so much more than the cloyingly sweet condiment only welcome one day a year, if at all. This is a savory sauce, which makes it perfect for accompanying a wide range of dishes. It’s particularly good in a puff pastry baked brie, or dolloped on top of a cracker with blue cheese. I think it would pair nicely with meats – especially pork. Of course it’s also good in a turkey panini or simply smeared on a piece of toast. You could make holiday crostini with goat cheese and cranberry sauce. Regardless of how you use it, cranberry sauce season is most definitely not over.

Balsamic Cranberry-Shallot Sauce

adapted loosely from Gourmet

1 1/2 tablespoons salted butter
1/2 heaping cup thinly sliced shallots
2 1/2 tablespoons balsamic vinegar, divided
2 teaspoons minced rosemary
1 cup water
8 oz fresh cranberries
1/2 cup brown sugar
1/4 – 1/2 teaspoon black pepper

Melt the butter over medium heat in a saucepan. Add the shallots and cook for about three minutes, until translucent. Add 1 tablespoon of the balsamic vinegar and the rosemary, and cook until caramelized. This takes about 10-15 minutes. Add remaining ingredients and simmer, stirring occasionally, until the berries have burst and sauce is thickened, about 20 more minutes. Cool to room temperature and serve. Can be made in advance and refrigerated, but bring back to room temperature before serving.


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