You may already have your Thanksgiving menu set in which case you probably will cringe at the thought of adding in one more recipe. But if you’re like me and don’t have it all set then you really should sneak in this quick and tasty side dish. I promise you will never buy jellied cranberry sauce in a can again.
I love making cranberry sauce because it’s so easy, there’s only a few ingredients and you only need one pan so cleanup is a breeze.
This year I decided to spruce it up a bit by adding some rosemary and clementine juice. It’s a great flavor combination and it really complements the cranberry flavor. I don’t think I’ll ever make regular cranberry sauce again.
Start out by juicing your clementines. You can use any type of orange I just really love clementines. A clementine is small, seedless and very easy to peel.
Measure a cup of granulated sugar.
Take the rosemary sprigs off of the stem and mince up as small as you can. You don’t want anyone getting a rosemary sprig stuck in their teeth. If you mince it finely they will soften and blend in with the cranberry sauce.
Now just dump all of ingredients along with the cranberries into a sauce pan.
Bring to a boil. You will hear the cranberries snap, crackle and pop. Some will remain whole, that is OK. Then add in your orange zest.
Reduce heat and let simmer for one minute.
Remove from heat and let sit covered for about ten minutes.
That’s it! It’s done. Just pop in the refrigerator. This also keeps for a week in the fridge, just another reason why I love making this for Thanksgiving!
- 12 oz. fresh cranberries, picked through and rinsed
- 1 cup granulated sugar
- ½ cup fresh orange juice
- 2 tsp. minced fresh rosemary
- ½ 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.
- This sauce can be made up to a week ahead and refrigerated in a covered container.
Hello! My name is Christina and I started this blog to share my love of food. You can find recipes of all kinds here but I try to keep them simple and of course delicious! 
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