Balsamic Rosemary Cranberry Sauce

Once I decided to make the Stuffed Pork Loin roast, I knew exactly what to pair with it – this sauce. And I knew exactly how I wanted to prepare this sauce – using sous vide. Like the Balsamic Fig Jam I made last year, cranberries would benefit from the steady temperature of sous vide cooking. This robust savory sauce pairs perfectly with any succulent pork dish, especially this stuffed pork loin roast. Make it and I bet you will find many other dishes to use it on! The possibilities are exciting!

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Prep time: 10 mins

Cook time: 2 hours 15 mins

Total time: 2 hours 25 mins

Serves: 6

Ingredients

12 oz fresh or frozen cranberries
⅓ cup balsamic vinegar
⅔ cup honey
1 tbsp fresh rosemary leaves, finely chopped
⅛ tsp salt

Instructions

Set up the sous vide water bath to 180 degrees F.
Wash and clean the cranberries, draining well.
Add the balsamic vinegar, honey, salt, and chopped rosemary to small bowl, whisking together.
Add the cranberries and balsamic mixture to a recloseable bag.
Gently massage to combine and coat the cranberries.
Using the water displacement method or a vacuum sealer on the Moist setting, seal the bag.
Place the bag into the water bath for at least 2 hours.
To finish the sauce, empty contents of the vacuum bag into a small saucepan and heat gently to reduce and thicken the sauce.

Notes

This sauce can be prepared a few days ahead and quick chilled and refrigerated until ready to use. Serve either cold or warmed per your desire. To warm, simply reheat in a water bath or a small sauce pan.

Set up the sous vide water bath to 180 degrees F.
Wash and clean the cranberries, draining well.
Add the balsamic vinegar, honey, salt, and chopped rosemary to small bowl, whisking together.
Add the cranberries and balsamic mixture to a recloseable bag.

Gently massage to combine and coat the cranberries.
Using the water displacement method or a vacuum sealer on the Moist setting, seal the bag.
Place the bag into the water bath for at least 2 hours.
To finish the sauce, empty contents of the vacuum bag into a small saucepan and heat gently to reduce and thicken the sauce.