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Easy Fresh Cranberry Orange Sauce with Rosemary Recipe

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This tangy, sweet, and woodsy cranberry sauce is a showstopper on any holiday table. It comes together in under 20 minutes with simple ingredients and is the perfect balance of tart cranberries, bright orange, and earthy rosemary.

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 (from 1 orange)
  • 1 sprig fresh rosemary, plus more for garnish
  • 1/4 cup (60 ml) water
  • Pinch of salt

Instructions

  1. Prep your ingredients: Rinse the cranberries under cold water and pick out any soft or bruised ones. Zest your orange before juicing it. Measure out your sugar, water, and orange juice. Have your rosemary sprig ready.
  2. Combine everything in the saucepan: Add the cranberries, sugar, orange juice, orange zest, water, and the sprig of rosemary to a medium saucepan. Stir with a wooden spoon.
  3. Bring to a boil: Place the saucepan over medium-high heat. Stir occasionally as the mixture comes to a boil. You’ll hear the cranberries start to pop. This usually takes about 5 minutes.
  4. Reduce to a simmer: Once boiling, reduce the heat to medium-low. Let it simmer gently for 10 to 12 minutes, stirring every now and then to prevent sticking. The cranberries will break down and the sauce will thicken. It’s ready when it coats the back of a spoon.
  5. Remove the rosemary: Take the saucepan off the heat. Fish out the rosemary sprig with tongs or a fork. If you want a smoother sauce, let it cool slightly and blend with an immersion blender. I prefer it chunky.
  6. Cool and thicken: Let the sauce cool in the pan for about 10 minutes. It will continue to thicken as it cools.
  7. Transfer and chill: Spoon the sauce into an airtight container or serving bowl. Cover and refrigerate for at least 2 hours before serving. The flavors meld together as it chills.

Notes

Don’t overcook the cranberries; stick to the 10-12 minute simmer. Use a light hand with rosemary—one sprig is perfect. Zest the orange before juicing. Let the sauce cool completely before refrigerating to avoid a watery layer. This sauce tastes even better the next day, so make it ahead.

Nutrition

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

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