This Rosemary and Cranberry Sauce recipe is more than just a side dish; it's an experience. It's a burst of sweet and tart cranberry flavor enhanced by the aromatic fragrance of rosemary. Perfect for your holiday table or any special occasion, this sauce will elevate your meal to a whole new level of deliciousness. I like to serve this with my famous Thanksgiving turkey, and this year will be no different!
I developed this recipe over several years, tweaking and perfecting it until it was just right. It started with a simple cranberry sauce recipe from my grandmother, but I added rosemary because it's one of my favorite herbs. It's surprisingly easy to make and requires minimal ingredients. You can also add other herbs and spices to customize it, making it a truly unique creation of your own!
Required Equipments
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Saucepan
- Wooden spoon
- Blender (optional)
Rosemary-and-Cranberry-Sauce
This simple yet elegant rosemary cranberry sauce recipe is perfect for any holiday gathering. The aromatic rosemary complements the tart cranberries beautifully, creating a unique and delicious flavor combination.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 5 minutes
Cook Time: 20 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First things first, gather your ingredients! Make sure your cranberries are washed and any stems removed. If you are using frozen cranberries, take them out to thaw completely! This is a big one, otherwise it becomes a big mess!
- Grab a medium-sized saucepan and set it over medium heat. Add the cranberries, sugar, orange juice, water and fresh rosemary sprigs. Stir everything gently to combine. We're starting slow and low here.
- Bring the mixture to a simmer, then reduce the heat to low. You want it to gently simmer rather than boil. If it boils too hard, you risk the sauce becoming too thin, not good! We want a nice thick sauce!
- Simmer away for about 15-20 minutes, or until the cranberries have burst and the sauce has thickened to your liking. Stir occasionally to prevent sticking. A big spoon helps here!
- Once the sauce has thickened, carefully remove it from the heat. Remove the rosemary sprigs and gently discard them. You can gently crush them to release more flavor into the sauce before removing if you wish!
- Taste it and adjust the sweetness if needed! You can add more sugar if you prefer a sweeter sauce, or a pinch of salt if you prefer a more balanced flavor profile. What tastes great to you?
- If you want a smoother sauce, carefully transfer it to a blender and blend until smooth. Be careful, hot liquids can splatter, so blend in short bursts, or use a high quality blender. It's all about safety!
- Allow the sauce to cool completely before storing it in an airtight container in the refrigerator. It's the best way to avoid spoiling. Trust me on this.
- Once cooled, your delicious rosemary cranberry sauce is ready to be enjoyed! Serve it warm or cold. I love it both ways! It is one of my favorite additions to any holiday or dinner meal!
📝 Notes
- For a smoother sauce, blend after cooking.
- Adjust sugar to your liking.
- Can be made ahead of time and stored in the refrigerator for up to a week. I like to make mine the day before!
- Don't overcook; you want it thick, but not burned!
🍎 Nutrition
Calories: 120
Protein: 0g
Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Calcium: 10mg
