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Cozy Cranberry Orange Sauce with Fresh Rosemary

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This isn’t the wobbly, can-shaped stuff of childhood nightmares. It’s deep, dark, almost jammy, with a hit of rosemary and bright orange zest that makes it perfect for holidays or any cozy occasion.

Ingredients

Scale
  • 12 ounces fresh cranberries
  • 1 cup granulated sugar
  • 1/2 cup fresh orange juice (about 2 medium oranges)
  • 2 tablespoons orange zest
  • 2 sprigs fresh rosemary
  • 1/4 cup water
  • Pinch of salt
  • 1 teaspoon vanilla extract (optional)

Instructions

  1. Zest and juice your oranges first. Wash the oranges well, then use a microplane to get about 2 tablespoons of zest. After zesting, cut the oranges in half and juice them until you have 1/2 cup. Set both aside.
  2. Combine the sugar, water, and orange juice in a medium saucepan. Place it over medium heat and stir gently until the sugar dissolves completely, about 2-3 minutes.
  3. Add the fresh cranberries and rosemary sprigs. Rinse the cranberries first and pick out any soft or shriveled ones. Drop them into the pot along with the whole rosemary sprigs. Do not chop the rosemary.
  4. Bring the mixture to a boil over medium-high heat. You’ll hear the cranberries start to pop, about 4-5 minutes.
  5. Reduce the heat to medium-low and simmer for 8-10 minutes, stirring occasionally, until the cranberries have broken down and the liquid has thickened into a syrupy consistency.
  6. Test the thickness by dipping a spoon into the sauce and running your finger down the back. If the line holds and doesn’t immediately fill in, it’s done. Remember it will thicken more as it cools.
  7. Remove from heat and fish out the rosemary sprigs using tongs or a slotted spoon. Some leaves might fall off—that’s fine.
  8. Stir in the orange zest and vanilla extract (if using).
  9. Let the sauce cool completely in a jar or bowl. Do not put the lid on until it’s completely cool to prevent condensation.

Notes

This sauce actually gets better after a day or two in the fridge as the flavors meld. For a spiced version, add a cinnamon stick and two star anise along with the rosemary. For a maple version, swap half the sugar for maple syrup and cook an extra 2-3 minutes. For a low-sugar version, use 1/2 cup sugar and 2 tablespoons honey or agave. For a spicy kick, add a seeded jalapeño half. For a bourbon version, stir in 2 tablespoons bourbon after removing from heat. The sauce freezes well for up to 3 months.

Nutrition

Keywords: cranberry sauce, cranberry orange sauce, rosemary cranberry sauce, homemade cranberry sauce, Thanksgiving side dish, holiday recipe

Find it online: https://platebelle.com/cozy-cranberry-orange-sauce-with-fresh-rosemary-easy-best-recipe/