Ingredients
The following ingredients have 10 Servings
- 1/3 cup white wine vinegar
- 1/2-3/4 cup erythritol (xylitol or allulose (to taste))
- 1 medium banana shallot (very finely minced (about 50g))
- 1 rosemary spring (very finely chopped)
- 1 pound cranberries
Instruction
- Add vinegar and sweetener to a saucepan over medium/low heat, stirring until dissolved and just simmering. Add shallot, rosemary and cranberries. Lower heat to low, cover (leaving slightly ajar), and simmer for 20-25 minutes stirring every so often, until thick and syrupy.
- Feel free to taste it around minute 15 and adjust sweetness as needed. Store in an airtight container in the fridge for 4-5 days and in the freezer for three months.
