Recipe: Citrus & Rosemary Infused Cranberry Sauce
Come Thanksgiving time I have one major weakness: canned cranberry sauce... I basically live for it! While that crimson jellied goodness has been a staple at holiday tables past passed, I've always been envious of homemakers who serve a more rustic dish of cranberry sauce. Although I've been intimidated by the homemade version before, fear not, this sauce is easy peasy!
12oz fresh cranberries, rinsed 1 cup granulated sugar 1 sprig fresh rosemary (just eye-ball it here, the more the rose-mar-ier) 1/2 cup fresh orange juice
In a large saucepan, bring the cranberries, sugar, rosemary and orange juice to a boil (stirring occasionally) on medium high-heat. Reduce the heat and simmer for one minute. Remove from burner, cover and let stand for 10 minutes. Remove rosemary and discard, transfer sauce to a heat-safe container and chill before serving.
This sauce can be made a week ahead and refrigerated in a covered container.