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Bright Zesty Cranberry Orange Rosemary Sauce: Easy Homemade Holiday Recipe

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This bright, zesty cranberry sauce is made with fresh cranberries, orange, and rosemary. It’s tart, sweet, herbal, and unapologetically fresh—perfect for Thanksgiving, Christmas, or any holiday meal.

Ingredients

Scale
  • 12 oz (340 g) fresh or frozen cranberries
  • ¾ cup (150 g) granulated sugar
  • ½ cup (120 ml) fresh orange juice (from about 1 large orange)
  • 2 tablespoons orange zest (from the same orange)
  • 1 large sprig fresh rosemary (about 6 inches / 15 cm)
  • ¼ cup (60 ml) water
  • Pinch of salt

Instructions

  1. Zest and juice the orange: Wash the orange well. Use a microplane to grate off about 2 tablespoons of orange zest, avoiding the white pith. Set zest aside. Cut the orange in half and juice it until you have ½ cup (120 ml) of juice.
  2. Infuse the rosemary: In a medium saucepan, combine the orange juice, water, and granulated sugar. Add the sprig of fresh rosemary. Place over medium heat and stir until the sugar is completely dissolved. Let it simmer gently for 2-3 minutes until the liquid is fragrant.
  3. Add the cranberries: Add the cranberries to the pan. Increase heat to medium-high and bring to a boil. Once boiling, reduce heat to medium-low and simmer for 10-12 minutes, stirring occasionally, until the cranberries have burst and the sauce has thickened.
  4. Check consistency: Dip a wooden spoon into the sauce and run your finger down the back. If the line stays clean and the sauce doesn’t immediately run back together, it’s done. Remember, the sauce will continue to thicken as it cools.
  5. Remove rosemary and add zest: Remove the pan from the heat. Use tongs or a fork to remove and discard the rosemary sprig. Stir in the fresh orange zest. Taste and adjust sweetness if needed (add an extra tablespoon of sugar if too tart).
  6. Cool and serve: Let the sauce cool in the pan for about 10 minutes. Transfer to a serving bowl or glass jar. Serve warm, at room temperature, or chilled. For make-ahead, cool completely before covering and refrigerating.

Notes

Don’t walk away from the pan—cranberry sauce can burn quickly. Use a heavy-bottomed pan to prevent scorching. Taste as you go and adjust sweetness. The sauce will thicken significantly as it cools, so aim for a slightly looser consistency on the stove. Make ahead for best flavor; it keeps in the fridge for up to 2 weeks or freezer for 3 months.

Nutrition

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

Find it online: https://prismtaste.com/bright-zesty-cranberry-orange-rosemary-sauce-easy-homemade-holiday-recipe/