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Recipe

Rosemary and Lime Cranberry Sauce

Servings: 8 to 10

Fresh cranberry sauce is always a good thing to bring to a Thanksgiving table, especially if you know the only other option will be canned. Bonus: You can make it 2 days ahead, and no reheating is necessary.

Ingredients

  • 12 oz. fresh or frozen cranberries
  • 3/4 lightly packed cup dark brown sugar
  • 1/4 cup granulated sugar
  • 4 sprigs fresh rosemary
  • 1 scant Tbs. finely grated lime zest
  • 1 Tbs. fresh lime juice
  • 1/8 tsp. cayenne

Nutritional Information

  • 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): 5
  • Carbohydrates (g): 26
  • Fiber (g): 1
  • Sugar (g): 23
  • Protein (g): 0

Preparation

  • In a medium saucepan, combine the cranberries, brown sugar, granulated sugar, rosemary, lime zest and juice, cayenne, and 1 cup water. Bring to a simmer over medium-high heat, stirring occasionally. Lower the heat and simmer until most of the cranberries have popped, 8 to 10 minutes, plus 5 more minutes to thicken. Remove from the heat and let cool; the sauce will thicken more as it cools. Remove the rosemary sprigs, cover, and refrigerate. For best flavor, let sit at room temperature for 30 minutes before serving.

Tip

You can’t get any more make ahead than this. You need to prepare this sauce ahead so that it’s cool at serving time. It will keep, covered and refrigerated, for up to 2 days.

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