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Yields about 2-1/2 cups.
ingredients
12 oz. fresh cranberries, picked through and rinsed
1 cup granulated sugar
1/2 cup fresh orange juice
2 tsp. minced fresh rosemary
1/2 tsp. finely grated orange zest
how to make
Bring the cranberries, sugar, orange juice, and rosemary to a boil in a large saucepan over medium-high heat. Reduce the heat and simmer for 1 min. (Some berries will have popped and some will be whole.) Remove the saucepan from the heat and stir in the zest. Cover and let stand for 10 min. Let the sauce cool to room temperature and then cover and refrigerate. Return to room temperature before serving.
Make Ahead Tips
This sauce can be made up to a week ahead and refrigerated in a covered container.
From Fine Cooking 74, pp. 46
November 1, 2005
photo: Scott Phillips
