Ingredients

The following ingredients have 4 Servings
  • 12 ounces fresh cranberries (rinsed well)
  • 1 cup granulated sugar
  • ½ cup orange juice (or juice of one orange with enough water added to make ½ cup)
  • 3 1-inch long sprigs fresh rosemary (wrapped in cheesecloth, tied with kitchen twine)
  • ½ teaspoon fine orange zest
  • 1 sprig fresh rosemary (to garnish)

Instruction

  • Add cranberries, sugar, orange juice, and wrapped rosemary to medium saucepan. Place saucepan over medium-high heat and stir constantly to incorporate ingredients. Keep end of kitchen twine out of saucepan so rosemary can be easily removed later. Bring mixture to gentle boil, then reduce heat to low.
  • Simmer mixture over low heat 1 minute for more whole berries up to 5 minutes for fewer whole berries. Cranberries will burst as they cook, but you can speed things up by using back of wooden spoon to press berries against side of saucepan.
  • When desired number of cranberries have burst, remove saucepan from heat. Stir in orange zest, then cover saucepan and set aside. Let sauce rest in covered saucepan 10 minutes.
  • After 10 minutes, uncover saucepan. Use back of spoon to press wrapped rosemary against side of pan, extracting any remaining flavor. Remove wrapped rosemary from sauce and discard.
  • Transfer cranberry sauce to large bowl. Let sauce cool to room temperature, then garnish with fresh rosemary and serve immediately. Alternately, cover bowl and refrigerate until 30 minutes prior to serving. Remove sauce from refrigerator let come to room temperature, then garnish with fresh rosemary and serve.