Berkeleyan

From their table to yours
Recipe: Balsamic Cranberry Sauce

14 November 2007

2 T. minced shallots
1 cup dried cranberries
1 cup balsamic vinegar
1 tsp. cracked black pepper
2 tsp. chopped fresh rosemary
2 cups cranberry juice
1 cup port wine
3/4 cup honey
6 T. unsalted butter

In a small saucepan, caramelize the shallots in 1 T. of the butter. Add the cranberries, vinegar, pepper, rosemary, and juice. Boil to reduce mixture by 2/3. Add port and honey and reduce by 1/3. Strain. (You might want to reserve the strained liquid for another sauce.)

Reheat just enough to swirl in remaining butter.