2ea. 4” SprigsFresh Rosemary reserving the tip of one sprig for garnish
3CFresh Cranberries1 bag
4TbspLight Brown Sugardivided
1tsp.Cardamom
1tsp.Cloves
2TbspOrange Marmalade
2tsp.Orange Zest
Pinchof kosher salt
2tsp.Cranberry Pear Balsamic Vinegar*
2tsp.Hibiscus Tea* steeped in 1 cup very hot waterset 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