Name: Port-Rosemary & Hibiscus Cranberry Sauce
Prep time: 15 min
Cook time: 30 min
Ingredients: 2 C Ruby Port; 2 ea. 4” Sprigs (Fresh Rosemary reserving the tip of one sprig for garnish); 3 C Fresh Cranberries (1 bag); 4 Tbsp Light Brown Sugar (divided); 1 tsp. Cardamom; 1 tsp. Cloves; 2 Tbsp Orange Marmalade; 2 tsp. Orange Zest; Pinch of kosher salt; 2 tsp. Cranberry Pear Balsamic Vinegar*; 2 tsp. Hibiscus Tea* steeped in 1 cup very hot water (set aside)

Port-Rosemary & Hibiscus Cranberry Sauce

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Prep Time 15

Cook Time 30

Rest time 1

Course Side Dish

Cuisine American

Servings Cups

Ingredients

2 C Ruby Port
2 ea. 4” Sprigs Fresh Rosemary reserving the tip of one sprig for garnish
3 C Fresh Cranberries 1 bag
4 Tbsp Light Brown Sugar divided
1 tsp. Cardamom
1 tsp. Cloves
2 Tbsp Orange Marmalade
2 tsp. Orange Zest
Pinch of kosher salt
2 tsp. Cranberry Pear Balsamic Vinegar*
2 tsp. Hibiscus Tea* steeped in 1 cup very hot water set aside

Instructions

In a medium saucepan set over med-high heat, add port wine and rosemary sprigs, reduce by just more than half (approximately 20 minutes) Carefully remove rosemary sprigs and discard.
Turn heat to low, add 2 Tbsp brown sugar, cardamom, cloves, pinch of salt, orange zest and orange marmalade, stir well to incorporate and allow marmalade to dissolve.
Add fresh cranberries, cranberry-pear balsamic vinegar and hibiscus tea. Allow the cranberries to breakdown, stirring often. This should take about 10 minutes. Remove from heat, add remaining 2 Tbsp brown sugar, stir. Allow to cool completely, the sauce will thicken as it cools. Store in refrigerator.

Notes

*Buy a good port! Remember you will want to drink what you don’t use to cook with.
**Hibiscus Tea and Cranberry Pear Balsamic Vinegar can be sourced at Estero Bay Olive Oil & Tea

Keyword Thanksgiving

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