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Cranberry Sauce with Orange and Rosemary

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Cranberry Sauce with Orange and Rosemary

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total prep


  • 1 12-ounce package fresh cranberries picked over and rinsed
  • 1 cup granulated sugar
  • 1/2 cup fresh orange juice
  • 2 teaspoons minced fresh rosemary
  • 1/2 teaspoon finely grated orange zest


  • Bring the cranberries sugar orange juice and rosemary to a boil in a large saucepan.
  • Reduce the heat to low and simmer for 1 minute. (Some berries will have popped and some will remain whole.) Remove the saucepan from the heat and stir in the zest. Cover and let cool to room temperature then cover and refrigerate. Return to room temperature before serving.