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Perfectly Tangy Cranberry Orange Rosemary Sauce: Easy Homemade Recipe

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This perfectly balanced cranberry sauce combines tart cranberries with bright orange and earthy rosemary for a memorable side dish. Simple enough for a weeknight and impressive enough for holiday feasts.

Ingredients

Scale
  • 12 ounces fresh or frozen cranberries (about 3 cups)
  • 1 cup granulated sugar
  • 1 cup fresh orange juice (from about 2 large oranges)
  • Zest of 1 large orange
  • 1 fresh rosemary sprig (about 4–5 inches long)
  • 1 cinnamon stick
  • 1/4 teaspoon salt
  • 1 tablespoon orange liqueur (optional, such as Grand Marnier or Cointreau)

Instructions

  1. Prepare your ingredients. Rinse the cranberries and pick out any soft or damaged ones. Zest your orange before juicing it. Juice the oranges until you have 1 cup of fresh juice.
  2. Build the flavor base. In a medium saucepan, combine the orange juice, sugar, orange zest, rosemary sprig, cinnamon stick, and salt. Bring to a gentle simmer over medium heat, stirring occasionally until the sugar completely dissolves, about 3-4 minutes.
  3. Add the cranberries. Once the sugar is dissolved and the liquid is simmering, add the cranberries and stir well.
  4. Simmer until the berries burst. Cook at a gentle simmer for about 8-10 minutes, stirring occasionally, until most of the berries have burst and the sauce starts to thicken.
  5. Check the consistency. The sauce will continue to thicken as it cools, so aim for a consistency slightly looser than jam. Test a small spoonful on a cold plate—if it wrinkles when you push your finger through it, it’s ready.
  6. Remove the aromatics. Take the pot off the heat. Remove the rosemary sprig and cinnamon stick. For a smoother sauce, pour through a fine-mesh strainer; otherwise, just remove the large pieces.
  7. Add the optional liqueur. If using orange liqueur, stir it in while the sauce is still warm.
  8. Cool and serve. Let the sauce cool to room temperature. Serve warm, at room temperature, or chilled.

Notes

The sauce can be made up to 3 days ahead; flavors deepen over time. For a thinner sauce, stir in a tablespoon of warm water or orange juice. For a thicker sauce, simmer with extra cranberries or a cornstarch slurry. Use a light hand with rosemary to avoid bitterness.

Nutrition

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

Find it online: https://vexifood.com/perfectly-tangy-cranberry-orange-rosemary-sauce-easy-homemade-recipe/