Rich in colour, vitamin C and flavonoids, cranberries are beginning to rival blueberries in popularity for their taste and flexibility in the kitchen.
2 tsp vegetable oil
1 shallot, very finely chopped
1 tbsp fresh rosemary, chopped
1 clove garlic, minced
2 tbsp Worcestershire sauce
2 tsp cider vinegar
3 cups fresh or thawed frozen cranberries, drained
1 cup granulated sugar
1 cup orange juice
1 tbsp grated orange zest
Step 1: Heat oil in a saucepan set over medium-low heat. Add the shallot and rosemary; cook, stirring often for 3 minutes. Stir in garlic, Worcestershire sauce and vinegar.
Step 2: Add cranberries, sugar and orange juice. Bring to a boil. Reduce heat to medium-low and cook for 10 to 12 minutes or until cranberries are soft and mixture is thickened. Stir in orange zest. Cool and store in the refrigerator in sterilized containers. Serve with cheddar cheese, turkey or other poultry.
Makes 2-1/2 cups
Print this page