Cranberry, Orange, & Rosemary Sauce
I’ll be honest: I’ve always loved canned cranberry sauce. I always will. Something about that slice of sauce, its perfect texture, and overly-sweet flavor brings back memories.
It wasn’t until a few years ago I realized how easy it is to make homemade cranberry sauce. Still, I wasn’t a huge fan of the chunky consistency and tartness. So I’d compromise and have a small dollop of homemade sauce plus a thick slice of canned sauce.
This year’s cranberry sauce might be the closest rival to canned that I’ve made in a while. The brightness of orange juice and orange peel (not an uncommon addition to the classic recipe) combined with homemade Rosemary Syrup and just the right amount of cooking time made for a cranberry sauce side that may try to steal the show.
This cranberry sauce is more than just a side dish. Incorporate it into other recipes, like desserts or even muddled into cocktails.
Here’s how to make it:
Combine the following in a medium saucepan over medium high heat. Once bubbling, cut the heat to low and continue stirring occasionally.
2 cups cranberries
1 cup sugar
½ cup water
½ cup orange juice
2 Tbsp. Rosemary Syrup (recipe below)
½ tsp. cinnamon
A few slices of orange peel
As cranberries burst, gently smash them with the back of a spoon.
Once all the cranberries have burst, remove from heat and let cool. Remove and discard the orange peels.
Chill completely in the fridge for at least an hour before serving.
Rosemary Syrup
I’m going to be using this in absolutely everything possible all season long. Bring the following ingredients to a simmer, remove from heat, let cool completely, and strain out the solids.
1 cup sugar
1 cup water
1 Tbsp. lemon juice
6 large sprigs of rosemary