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.
I have made this so many times over the years. It's just delicious, not too sweet, not too sour, just perfect. Agree with previous reviewer regarding the importance of truly mincing the rosemary, otherwise it's pretty easy and foolproof. I have successfully canned this recipe as well, making a big batch before Thanksgiving and having plenty leftover to use throughout the holidays and into the new year. Nice to have on hand for holiday hostess gifts as well!
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.
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?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.