Yield: Yields about 2-1/2 cups.
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Make Ahead Tips
This sauce can be made up to a week ahead and refrigerated in a covered container.
I was skeptical, but the reviews convinced me to make this for Thanksgiving. I also took an amazing pumpkin roullade with ginger buttercream and my always-requested chocolate chip pecan pie. This was the only dish with multiple requests for the recipe (and the hosts asked if they could keep the leftovers!). It's very simple/very subtle, but the flavors work beautifully together. Would be great served with roast lamb or lamb chops, too. NOTE: Mince the rosemary very, very, very finely.
This is a wonderful recipe, full of flavour. The addition of the rosemary is perfect.
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