Yield: Yields about 2-1/2 cups.
Make Ahead Tips
This sauce can be made up to a week ahead and refrigerated in a covered container.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
I agree that the addition of rosemary, finely chopped, is a wonderful addition. This will now be my "go-to" recipe for Cranberry Sauce. Just made for Canadian Thanksgiving 2017.
Very easy, very good.
I was skeptical, but the reviews convinced me to make this for Thanksgiving. I also took an amazing pumpkin roullade with ginger buttercream and my always-requested chocolate chip pecan pie. This was the only dish with multiple requests for the recipe (and the hosts asked if they could keep the leftovers!). It's very simple/very subtle, but the flavors work beautifully together. Would be great served with roast lamb or lamb chops, too. NOTE: Mince the rosemary very, very, very finely.
This is a wonderful recipe, full of flavour. The addition of the rosemary is perfect.
Visit the quaint seaside town of Carmel for a coastal episode of Moveable Feast with Fine Cooking. Host Curtis Stone joins chefs Justin Cogley and James Syhabout as they forage…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?