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Cranberry Sauce with Orange & Rosemary

Scott Phillips

Yield: Yields about 2-1/2 cups.


  • 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

Nutritional Information

  • Nutritional Sample Size per 1/4 cup
  • Calories (kcal) : 100
  • Fat Calories (kcal): 0
  • Fat (g): 0
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0
  • Cholesterol (mg): 0
  • Sodium (mg): 0
  • Carbohydrates (g): 25
  • Fiber (g): 2
  • Protein (g): 0


  • 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.


Rate or Review


  • yogasharon | 10/07/2017

    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.

  • CycleBmore | 11/28/2014

    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.

  • Barbara_Obeirne | 10/08/2014

    This is a wonderful recipe, full of flavour. The addition of the rosemary is perfect.

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