Tuesday, December 28, 2010

Cranberry and Herb Salsa

This zingy little chutney/salsa is the perfect accompaniment to baked brie, or on salads.
I also save the vinegar sauce used for marinating and turn it into a salad dressing!


1 large packet of Craisens chopped (dried cranberries will do)
2 cups Red Wine Vinegar
1 Cup Sugar
1 TBS chopped dried Rosemary


Combine 1/2 the vinegar and all the Sugar in a saucepan. Heat on low until the sugar dissolves, allow it to cool to room temp.
When cooled combine the remaining vinegar and herbs with the cooked sugar mixture in a re-sealable air tight container.
Add chopped dried rosemary
Add Cranberries and mix, thoroughly coat them evenly.
Seal and refrigerate.  When ready to serve strain the vinegar marinade (if you want to keep this for salad dressing reserve in a bowl). Try to squeeze out as much of the liquid as you can from the berries.

To Serve - This is a great palate cleanser for cheese platters. Serve chilled.

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