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Easy Fresh Cranberry Orange Sauce with Rosemary

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A quick and easy homemade cranberry sauce with fresh orange and rosemary, ready in under 20 minutes. Perfect for Thanksgiving or any weeknight dinner.

Ingredients

Scale
  • 12 oz (340 g) fresh cranberries
  • 3/4 cup (150 g) granulated sugar
  • 1/2 cup (120 ml) fresh orange juice
  • 1 tablespoon orange zest
  • 1 sprig fresh rosemary (about 4 inches long)
  • 1/4 cup (60 ml) water
  • Pinch of fine sea salt

Instructions

  1. Rinse the cranberries under cold water and pick out any soft or bruised ones. Zest the orange before juicing it. Juice the orange into a measuring cup to get 1/2 cup.
  2. Combine the cranberries, sugar, orange juice, orange zest, water, and salt in a medium saucepan. Drop the whole rosemary sprig on top.
  3. Bring to a boil over medium-high heat. The cranberries will start to pop after 3-4 minutes. Stir once or twice to dissolve the sugar.
  4. Once at a full boil, reduce heat to medium-low and simmer for 8-10 minutes. The cranberries will burst and the sauce will thicken. It should coat the back of a spoon but still be slightly runny.
  5. Remove the rosemary sprig with tongs or a fork. Taste and adjust sweetness if needed (add extra sugar if too tart, or a squeeze of lemon if too sweet).
  6. Pour the sauce into a bowl or jar. Let it cool to room temperature (about 20 minutes). It will thicken further as it cools. Serve warm, at room temperature, or cold.

Notes

For best flavor, make the sauce a day ahead. The flavors meld overnight and the texture firms up perfectly. If you prefer a chunkier sauce, gently press some berries with a potato masher after cooling. The sauce can be stored in the refrigerator for up to 10 days or frozen for up to 3 months.

Nutrition

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

Find it online: https://cookluma.com/easy-fresh-cranberry-orange-sauce-with-rosemary/