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Homemade Cranberry Orange Sauce with Fresh Rosemary – Easy & Perfect

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This bright, herby cranberry sauce is quick and easy to make in under 25 minutes. It’s the perfect balance of sweet, tart, and piney rosemary, making it a crowd-pleaser for holiday tables or any cozy meal.

Ingredients

Scale
  • 12 oz (340 g) fresh cranberries (1 standard bag)
  • 3/4 cup (150 g) granulated sugar
  • 1/2 cup (120 ml) orange juice (freshly squeezed preferred)
  • 1 tablespoon orange zest
  • 1 large sprig fresh rosemary (4–5 inches), leaves stripped or whole
  • 1/4 cup (60 ml) water
  • Pinch of salt

Instructions

  1. Zest and juice the orange first. Wash the orange thoroughly, then grate the zest onto a small plate (about 1 tablespoon). Cut the orange in half and squeeze out 1/2 cup of juice. Set both aside.
  2. Rinse the cranberries. Pick through them and discard any mushy or shriveled berries. Place in a colander and rinse under cold water. Let drain.
  3. Combine sugar, orange juice, and water in a medium saucepan. Place over medium heat and stir until the sugar dissolves completely, about 2-3 minutes.
  4. Add the cranberries and rosemary (whole sprig or stripped leaves). Stir to combine.
  5. Bring to a boil, then reduce heat to medium-low to maintain a gentle simmer. Cook for 10-12 minutes, stirring occasionally.
  6. Watch for the berries to burst (around 7 minutes). The mixture will thicken as the pectin releases.
  7. Stir in the orange zest and a pinch of salt during the last 2 minutes of cooking.
  8. Test for doneness: the sauce should coat the back of a spoon. For a smoother sauce, mash some berries with a potato masher.
  9. Remove the rosemary sprig (if using whole) with tongs. If using stripped leaves, they can remain in the sauce.
  10. Cool completely before serving. Transfer to a bowl or jar and let come to room temperature. The sauce will thicken as it cools.

Notes

Make the sauce 1-2 days ahead for best flavor. Don’t overcook the rosemary to avoid bitterness. Use the back of a spoon to test thickness. A pinch of salt enhances the flavors. Use a pot at least 3 quarts to prevent bubbling over.

Nutrition

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

Find it online: https://prismtaste.com/homemade-cranberry-orange-sauce-with-fresh-rosemary-easy-and-perfect/