Cranberry Balsamic Glaze with Rosemary

Cranberry Balsamic Glaze with Rosemary


½ c. sugar

½ c. Olio Cranberry Balsamic Vinegar

1 whole sprig fresh rosemary


  1.         In a small saucepan, add sugar and Olio Cranberry Balsamic Vinegar. Bring to a boil.
  2.         Add whole rosemary sprig and reduce heat to the lowest flame.  Simmer until sugar dissolves, about 10 minutes.
  3.          Stir constantly until desired consistency, not too thick. Remove sprig.
  4.         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