Hometown Recipes: Cranberry, Raspberry, Rosemary Balsamic Reduction
By: Erin Walgamuth
Right about now, you are probably thinking, “what the heck kind of a title for a recipe is this?” Well, I’ll tell you, it’s a what-do-I-have-in-the-freezer-that-I-can-make-a-sauce-with, kind of recipe! Talk about improvising, but hey, it was good!
We had left over roasted chicken and I wanted to make a fresh tasting sort of sauce to drizzle over the warmed-up chicken. I didn’t feel like making anything with mushrooms or any type of gravy, so I came up with this recipe. I had a small bottle of Langers Cranberry Raspberry frozen concentrate in the freezer because my daughter likes to make juice on occasion. Although she wasn’t too thrilled about this one as cranberry and raspberry mixed together didn’t sound good to her…teenagers. Hence the frozen concentrate was still in the freezer, lucky us!
This is an easy and super simple sauce to make. I hope you like the addition of fresh rosemary, but even if you don’t add the rosemary it will still be delicious.
No prep to speak of
Cook time is about 20 minutes
You will need a 12-inch sauté pan
11.5 oz. container of Langers Cranberry Raspberry Frozen Concentrate, thawed
¼ to ½ cup of your favorite balsamic vinegar, I used ½ cup because I like balsamic
1 ½ cups of thawed Langers concentrate, not diluted
1 8-inch sprig of fresh rosemary (use 2 4-inch if you need to)
Put thawed concentrate, balsamic and rosemary in sauté pan. Turn heat to medium and bring to a simmer. Turn heat to medium-low-ish and maintain a gently simmer for about 20 minutes or until sauce is reduced to the consistency of syrup, stirring occasionally Remove rosemary sprigs and serve.
Erin Walgamuth has been an assistant Food Stylist for television and print for the past 26 years and writes this column using her own recipes. Check out her other creations in our Hometown Recipe section.
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