Cranberry Sauce with Orange and Rosemary
Provided by: Fine Cooking
- 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.