Balsamic Rosemary Cranberry Sauce
 
Prep time
Cook time
Total time
 
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
  1. Set up the sous vide water bath to 180 degrees F.
  2. Wash and clean the cranberries, draining well.
  3. Add the balsamic vinegar, honey, salt, and chopped rosemary to small bowl, whisking together.
  4. Add the cranberries and balsamic mixture to a recloseable bag.
  5. Gently massage to combine and coat the cranberries.
  6. Using the water displacement method or a vacuum sealer on the Moist setting, seal the bag.
  7. Place the bag into the water bath for at least 2 hours.
  8. 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.
Recipe by Cooking 4 One at https://www.cooking-4-one.com/2017/12/24/balsamic-rosemary-cranberry-sauce/