Mandarin Rosemary Cranberry Sauce with Merlot

Tiffany Bannworth

By
@MissAnubis

This elegant side will dress up any waterfowl or meat dish you choose!

This is great for a traditional British bake of quail, squab, etc or holiday dishes like turkey or goose.

Enjoy and serve often.


Featured Pinch Tips Video

Comments:

Serves:

6-8

Prep:

10 Min

Cook:

40 Min

Ingredients

1 pkg
fresh cranberries
2
fresh rosemary sprigs, destemmed
2 c
dark brown sugar
2 c
water
1 can(s)
mandarin oranges
1/2 c
merlot
1 Tbsp
orange zest
1 Tbsp
molasses
1
envelope knox unflavored gelatin

Directions Step-By-Step

1
Place all ingredients in a saucepan, save the gelatin. Simmer for 30 minutes.
2
Gently mash the mixture, crushing the cranberries and gently mashing the oranges.
3
Whisk in the gelatin. Bring to a boil, then remove from heat.
4
Refrigerate overnight in your serving dish or into a greased mold.