- 1/2 cup dried cranberries
- 2 tablespoons sugar
- 3/4 cup water
- 3/4 cup Champagne vinegar
- Pinch salt
- In a saucepan combine the cranberries, sugar, water, vinegar and salt, and bring to a boil. Reduce the heat to medium-low and simmer for 5 minutes. Transfer to a bowl and let cool. In a blender puree on high speed.
- Pour into an airtight container and keep at room temperature.
Seared Quail With Cranberry Vinegar Reduction
Fish With Vinegar Chips And Tartar Sauce
Smoked Turkey And Sweet Potato Hash With Dried Cranberries, Maltese Sauce, And A Poached Egg
Cranberry Reduction Sauce
Wild Rice And Dried Cranberry Dressing
Toasted Hazelnut and Dried Cranberry Salad with Bibb Lettuce and Gorgonzola
Roasted Vegetable And Goat Cheese Terrine With Sun Dried Tomato Sauce
Fried Vinegar Chips