My Recipe Box

Cranberry Sauce with Orange & Rosemary


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

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.

nutrition information (per serving):
Size : per 1/4 cup, Calories (kcal): 100, Fat (kcal): 0, Fat Calories (g): 0, Saturated Fat (g): 0, Protein (g): 0, Monounsaturated Fat (g): 0, Carbohydrates (mg): 25, Polyunsaturated Fat (mg): 0, Sodium (g): 0, Cholesterol (g): 0, Fiber (g): 2,

Photo: Scott Phillips

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.


Was a snap to make and even people from 5 years ago still comment and ask me for the recipe.

Lovely fresh combination of flavors and a snap to make.

This came out very well; great flavor with the turkey.

I just made this, and while I love the flavor, I am not crazy about the texture of the rosemary in here. Maybe I should have minced it finer, but I think next time, I'll throw in a whole sprig and remove before refrigerating it.

Best. Sauce. Ever! I have been making this one for several years and everyone LOVES it. Even the people who say they don't like cranberry sauce! The very first year I made it, my mother-in-law was in town and she was watching me make it. She was VERY dubious as I was putting in the rosemary. Needless to say, she loved it and later asked for the recipe.

I have made this recipe a number of times for Christmas and Thanksgiving with great success. The combination of rosemary/orange/cranberry is fantastic and everyone absolutely loves it. I use the leftover sauce as jam for my toasts in the morning. Simply delicious.

Super fast and easy!

The best cranberry sauce I have tasted. I had been searching for a while for a satisfactory cranberry sauce and this is it! I'm afraid I won't like any other as much as this one (but hey, that's not a bad thing) :)

Agree that this sauce is so fresh , unique and very quick. My family also loves it alongside lamb roast.

Made this last year for Thanksgiving, came back to find the recipe for this year again! Was very good, very easy, very fast. Just something a little different than the usual cranberry sauce.

This was the hit of our Thanksgiving Dinner! I substituted chopped crystallized ginger for the rosemary. Easy to make, too!

made this tonite for thanksgiving. it was very good and got rave reviews. i'd definitely make this again.

This is my all-time favorite cranberry sauce recipe. Since I've found it, no other sauce tastes good at all. The rosemary gives it such an uplifting freshness in the chilly fall season.

This is excellent - great flavor, fast and easy - how can you beat that?

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