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.


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Rating:
★★★★★ 1 vote
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

Step-By-Step

1Place all ingredients in a saucepan, save the gelatin. Simmer for 30 minutes.

2Gently mash the mixture, crushing the cranberries and gently mashing the oranges.

3Whisk in the gelatin. Bring to a boil, then remove from heat.

4Refrigerate overnight in your serving dish or into a greased mold.