We just finished the last two packs of bread in our kitchen because of this Lemon Cranberry Sauce. It has a delectable, thick texture, and when we added our Il Fusti Lemon Olive Oil, it added an interesting mix of sweetness and tang to the sauce. We will surely make this again!
- 1/2 lb fresh cranberries
- 1/2 lb blackberries or purple figs
1/4 cup Il Fusti Lemon Olive Oil
- 3 tbsp maple or date syrup
- 1 tsp vanilla extract
- 1 sprig rosemary
- 1 strip orange peel about 5 inches
This recipe was adapted and directly sourced from RockyMountainOliveOil.com
Put the cranberries, blackberries or figs, balsamic vinegar, syrup, vanilla, Il Fusti Lemon Olive Oil, and rosemary sprig in a medium sauce pot. Bring to a simmer and cook on medium flame until the cranberries begin to burst. About 6 minutes or so.
- Remove from flame and adjust sweetness to your taste with more syrup If it seems too tart.