Print

Homemade Cranberry Orange Sauce with Fresh Rosemary

Homemade Cranberry Orange Sauce with Fresh Rosemary - featured image
Print Recipe

This homemade cranberry orange sauce with fresh rosemary is a one-pot wonder that comes together in under 20 minutes. The whole orange method gives you complex citrus flavor with soft, candied pieces of peel throughout, while fresh rosemary adds an unexpected savory note.

Ingredients

Scale
  • 12 ounces (340g) fresh cranberries
  • 1 large navel orange
  • 1/2 cup (120ml) pure maple syrup
  • 1/2 cup (120ml) water
  • 2 sprigs fresh rosemary (about 4 inches each)
  • Pinch of sea salt
  • 1 tablespoon orange liqueur like Grand Marnier (optional)

Instructions

  1. Wash the navel orange thoroughly under warm water. Pat it dry. Cut off the very top and bottom (about 1/4 inch from each side). Cut the orange into 8 wedges lengthwise. Lay each wedge flat and slice it crosswise into small pieces, about 1/2 inch each. Leave the peel on.
  2. Add the chopped orange (including any juice that leaked onto the cutting board) to a medium saucepan. Pour in the fresh cranberries, maple syrup, and water. Add the pinch of sea salt. Drop in both rosemary sprigs—one with leaves stripped, one whole. Stir well.
  3. Turn the heat to medium-high. Bring the mixture to a full, rolling boil. The cranberries will start to pop after about 3 to 4 minutes. This should take about 5 minutes total.
  4. Once boiling, reduce the heat to medium-low. Let it simmer gently for 10 to 12 minutes, stirring occasionally. The cranberries will continue to pop and break down. The orange pieces will soften and become translucent around the edges. The liquid will reduce and thicken into a syrupy consistency. The sauce is ready when it coats the back of a spoon and holds its shape for a moment before sliding off.
  5. Remove the whole rosemary sprig with a spoon or tongs. Leave the stripped leaves that have fallen off. Discard the whole sprig.
  6. Remove the pot from the heat. Let the sauce cool for at least 10 minutes. It will continue to thicken as it cools.
  7. Taste and adjust sweetness or brightness. Add another tablespoon of maple syrup if desired, or a squeeze of fresh lemon if it needs more brightness.
  8. Optional: For a smoother texture, let the sauce cool slightly, then pulse it 3 or 4 times with an immersion blender.

Notes

Make this sauce at least one day before serving for the best flavor. The flavors meld and deepen overnight. Don’t walk away during the boil as cranberries can scorch quickly. Trust the cooling process—the sauce will thicken significantly as it cools. Go easy on the rosemary; two sprigs is the sweet spot. Use a heavy-bottomed pot to prevent burning.

Nutrition

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

Find it online: https://cookyep.com/homemade-cranberry-orange-sauce-with-fresh-rosemary/