With a hint of rosemary and sweetened lightly with maple syrup, this homemade cranberry sauce magic adds the perfect balance to your savory dishes. Fresh squeezed orange juice cuts the tartness of the cranberries and the light herbal flavor will be the highlight of your Friendsgiving spread. It’s amazing with this sage, fennel, white bean brown rice risotto or you can even spread on your morning toast for an unexpected twist of flavor. (Might I recommend this cast iron skillet bread for your next breakfast bite?) Who doesn’t love a versatile holiday offering?
Canned cranberry sauce is a bygone tradition from here on out. No more tinned slices to adorn your Thanksgiving table! Instead I strongly encourage you to start your own tradition with this beautifully bright, package free, orange cranberry sauce. This is the easiest side dish to whip up for your holiday gathering (but honestly, you can enjoy it any time of year.)
Cranberry orange sauce with rosemary
This homemade cranberry orange sauce magic adds the perfect balance to your savory dishes, anytime of year.
makes: 4 servings | prep time: 5 min | cook time: 10 min | total time: 15 min
Ingredients
- juice of 1 orange
- 2 large orange peels
- 2 cups fresh cranberries
- large sprig rosemary
- 2 tbsp maple syrup
To-Do's
- Wash orange. Using a vegetable peeler, peel two large strips of the skin and set aside. Cut orange into quarters and using a press or your hands, juice the orange into a small bowl.
- In a small saucepan, add cranberries, turn heat to medium low and cover with a lid for 2-3 minutes. The heat will help soften the cranberries.
- Remove lid. Add orange peels, orange juice, and rosemary sprig. Stir together and cover for another 2-3 minutes.
- Remove lid and turn heat to low. As cranberries begin to soften, use a fork to mash down and stir gently continuously, scrapping the bottom of the pan to avoid sticking.
- Add maple syrup. Stir and continue mashing as needed to reduce the cranberries until the mixture has formed a thick jelly like consistency. Approximately 4-5 minutes.
- Once thoroughly combined, turn off heat. Remove orange peels and rosemary sprig.
- Let cool 10 minutes and enjoy! Place in refrigerator to gel for a thicker consistency. This keeps well about a week in the refrigerator.
