Cranberry sauce for duck

Cranberries are a healthy and delicious berry that can be used not only as raw materials for fruit drinks, jams and other sweet dishes. From this sour berry, you can make a wonderful sauce for meat to your taste. Today we will prepare an option that perfectly reveals and emphasizes the taste of baked duck.

Berries for sauce can be used both fresh and frozen. The difference in taste will not be particularly noticeable - the sauce will be excellent in both cases. Fresh berries are washed in a colander and allowed to drain excess moisture. Frozen ones are pre-thawed, preferably naturally - at room temperature, after rinsing them with clean water.

Put the prepared cranberries in a small saucepan. We pour granulated sugar to the berries, add sprigs of fresh rosemary, mix everything and put the saucepan on medium heat. Bring the contents of the pan to a boil, then cook the sauce over medium heat for 10 minutes. We often mix the future sauce with a wooden spatula.

During cooking, the berries should start to burst. You can help the process by pressing the berries with a spatula to the bottom and walls of the pan. By the end of the cooking time, the sauce should thicken sufficiently. This is due to the high content of pectin in berries. Remove the saucepan with the sauce from the stove, remove the rosemary twigs.

Pour white balsamic vinegar into the sauce, mix everything thoroughly. Now it remains to let the sauce cool at room temperature. When this happens, we put the sauce in a glass container and put it in the refrigerator before serving. If this does not happen in the near future, we cover the container tightly with a lid.

cranberry sauce prepared according to this recipe cannot be stored for weeks and months, but in a refrigerator it will stand for 3-4 days without losing its properties.