Rosemary Cranberry Sauce with Orange

Rosemary Cranberry Sauce with Orange

A gourmet take on traditional whole berry cranberry sauce. This cranberry sauce takes only a few minutes to make and will change the way you look at the tart, yet sweet, red sauce!
Prep Time 3 minutes
Cook Time 7 minutes
Total Time 10 minutes
Servings 6 -8
Author Cheryl Malik


  • 12 oz . fresh cranberries , picked through and rinsed
  • 1 cup granulated sugar
  • 1/2 cup fresh orange juice (or juice of one orange, add water to make 1/2 cup)
  • 1 3 " stick of fresh rosemary , wrapped in cheesecloth and tied with kitchen twine
  • 1/2 tsp . finely grated orange zest
  • small stick of fresh rosemary , for garnish


  1. Combine fresh cranberries, sugar, orange juice (and extra water, if necessary), and rosemary in cheesecloth in a medium saucepan over medium-high heat. Reduce the heat to a simmer and simmer 1 - 4 minutes, depending on how many berries you like whole. The berries will pop as they cook, and you can help this process by pressing them against the sides of the pot with the back of a spoon.
  2. When you're satisfied with the consistency, remove the saucepan from the heat and stir in orange zest. Cover and let stand for 10 minutes. Remove rosemary from pan and press the cheesecloth against the side of the saucepan with the back of a spoon to extrude all juices. Transfer to serving bowl. Let cool to room temperature then refrigerate.
  3. Before serving, let come back up to room temperature. Garnish with additional fresh rosemary.

Recipe Notes

Loosely adapted from Fine Cooking