Ingredients

The following ingredients have 2 Servings
  • 3 tablespoons FODY Garlic-Infused Olive Oil
  • 1/2 cup (32 g) chopped scallions, (green parts only)
  • 1/2 teaspoon FODY Lemon & Herb Spice Blend
  • 3/4 cup (180 ml) dry red wine
  • 1/2 cup (107 g) firmly packed light brown sugar
  • 1/4 cup (60 ml) balsamic vinegar
  • 12 ounces (340 g) fresh or frozen cranberries

Instruction

  • Heat oil in a medium-sized pot over medium heat until hot. Add chopped scallion greens and sauté for a few minutes, stirring often, until just softened but not browned.
  • Stir in spice mixture, cook for a few seconds, then stir in wine, brown sugar, vinegar and cranberries. Bring to a boil over medium-high heat, then adjust the heat down and simmer for about 10 minutes, stirring occasionally, until sauce is thickened. It will firm up further upon cooling.
  • Let cool to room temperature before serving. May be refrigerated in airtight container for up to one week for best flavor and texture. Bring to room temperature before serving.