Taking a cue from the old English folk song popularized by Simon & Garfunkel, this savory sauce can be used as a glaze for your turkey, mixed with butter for the turkey, or just served as an alternative to the sweet stuff. The Parsley isn’t really needed, doesn’t bring a lot to the flavor party, but we needed it for the name to work right. You can make your own Garlic broth, or use any other broth but I tend to keep several of the Better than Bouillon bases around, including the roasted garlic, so I use it.
Yield: 16 oz
Scarborough Fair Cranberry Sauce
Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Ingredients
- 12 oz fresh cranberries
- .5 tablespoon fresh parsley minced
- .5 tablespoon fresh sage minced
- .5 tablespoon fresh rosemary minced
- .5 tablespoon fresh thyme minced
- 1 tsp Superior Touch Better Than Bouillon: Roasted Garlic Base
- 1 cup water
- 1 tablespoon honey
- 1 tablespoon balsamic vinegar
Instructions
- Combine garlic base and water, or use your favorite chicken or turkey broth
- Add broth, cranberries and herbs to a medium sauce pot and bring to a boil.
- Once boiling, reduce to a simmer and let simmer until the berries have popped and the sauce starts to thicken.
- Off heat, stir in honey and balsamic vinegar.
Notes
You can use your favorite broth or make your own in place of the garlic base and water.
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 30Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 3mgCarbohydrates: 8gFiber: 2gSugar: 4gProtein: 0g
