Delicious Cranberry Orange Sauce with Rosemary
A glossy, ruby-red cranberry sauce infused with fresh orange zest and rosemary. This easy side dish balances tart, sweet, and herbal notes for a gourmet holiday experience.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Cuisine: American
Ingredients
Scale
- 12 ounces (340g) fresh cranberries
- 1 cup (240ml) fresh orange juice
- 1/2 to 3/4 cup (100-150g) granulated sugar
- 1/2 cup (120ml) water
- 2 large sprigs fresh rosemary
- Zest of 1 orange
- 1/4 teaspoon salt
Instructions
- Wash cranberries and remove any stems or shriveled berries. Juice oranges to get 1 cup of fresh juice and zest the orange.
- In a medium saucepan, combine cranberries, orange juice, water, sugar, salt, and rosemary sprigs. Stir gently to dissolve the sugar.
- Place the saucepan over medium-high heat and bring the mixture to a gentle simmer, watching closely to avoid a rolling boil.
- Reduce heat to medium-low and simmer for 8-10 minutes. Listen for popping sounds as berries burst. Stir gently every minute or two to prevent sticking.
- Check consistency; the sauce should thicken slightly and become glossy. It will continue to thicken as it cools.
- Remove from heat and discard the rosemary sprigs.
- Pour into a heat-proof container and let cool to room temperature before refrigerating.
Notes
Simmer gently to avoid breaking berries too violently, which can make the sauce cloudy. Taste the sugar before adding all of it, as cranberry tartness varies. The sauce thickens significantly as it cools, so do not overcook it in the pot. It can be made up to two weeks in advance and freezes well for three months.
Nutrition
- Serving Size: Approximately 1/4 cu
- Calories: 60
- Sugar: 14
- Sodium: 50
- Carbohydrates: 15
- Fiber: 1
Keywords: cranberry sauce, orange sauce, rosemary, holiday side dish, Thanksgiving, Christmas, gluten-free, vegan, easy recipe