cup frozen cranberry juice cocktail concentrate, thawed
cup frozen orange juice concentrate, thawed
cup orange marmalade or cranberry chutney
teaspoons chopped fresh rosemary
teaspoon kosher salt
teaspoon freshly ground black pepper
In a small saucepan, bring the cranberry juice, orange juice, marmalade and rosemary to a boil over medium-high heat. Boil until the glaze thickens enough to coat a spoon, whisking often, 15 minutes. Remove from the heat. Whisk in the butter, then season the glaze with salt and pepper. Yield: about 1 1/4 cups.