- 2 cups fresh cranberries
- 1/2 cup sugar
- 1/2 cup verjus or 3 tablespoons lemon juice
In a small saucepan, combine all the ingredients. Bring to a boil, then lower to a simmer. Continue to cook until the mixture is thick and the berries are glazed. Allow to cool. Transfer to a covered container and refrigerate until needed.
Recipe courtesy of Wolfgang Puck,