Mandarin Rosemary Cranberry Sauce with Merlot
This is great for a traditional British bake of quail, squab, etc or holiday dishes like turkey or goose.
Enjoy and serve often.
1 pkgfresh cranberries
2fresh rosemary sprigs, destemmed
2 cdark brown sugar
1 can(s)mandarin oranges
1 Tbsporange zest
1envelope knox unflavored gelatin
How to Make Mandarin Rosemary Cranberry Sauce with Merlot
- Place all ingredients in a saucepan, save the gelatin. Simmer for 30 minutes.
- Gently mash the mixture, crushing the cranberries and gently mashing the oranges.
- Whisk in the gelatin. Bring to a boil, then remove from heat.
- Refrigerate overnight in your serving dish or into a greased mold.