Cranberry Balsamic Glaze with Rosemary
½ c. sugar
1 whole sprig fresh rosemary
- In a small saucepan, add sugar and Olio Cranberry Balsamic Vinegar. Bring to a boil.
- Add whole rosemary sprig and reduce heat to the lowest flame. Simmer until sugar dissolves, about 10 minutes.
- Stir constantly until desired consistency, not too thick. Remove sprig.
- With a spoon, drizzle syrup over muffins in one direction then another creating a cross hatch look. If syrup becomes hard in the pan, reheat on low to loosen the mixture.
Recipe by Beth Scanlon, CC, Food Fare Carterers