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Easy 15-Minute Homemade Cranberry Sauce with Orange & Rosemary

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This quick and easy cranberry sauce comes together in just 15 minutes with fresh cranberries, orange, and rosemary. It’s the perfect balance of tart and sweet, with a warm woodsy note from the rosemary, making it a crowd-pleaser for any holiday meal.

Ingredients

Scale
  • 12 oz (340 g) fresh cranberries (or frozen, no need to thaw)
  • 3/4 cup (150 g) granulated sugar
  • 1/2 cup (120 ml) fresh orange juice (from about 1 large orange)
  • 1 tablespoon orange zest (from the same orange)
  • 1 sprig fresh rosemary (about 4 inches / 10 cm)
  • 1/4 cup (60 ml) water
  • Pinch of salt

Instructions

  1. Zest and juice the orange: Before cutting the orange, use a microplane or grater to zest it (about 1 tablespoon). Be careful to avoid the white pith. Then cut the orange in half and squeeze out 1/2 cup of juice. Set both aside.
  2. Combine ingredients in the pot: Place a medium saucepan on the stove. Add the cranberries, sugar, orange juice, orange zest, water, and a pinch of salt. Do not stir yet. Lay the rosemary sprig on top.
  3. Bring to a boil: Turn the heat to medium-high and bring to a full rolling boil (3-4 minutes). Watch carefully to prevent boil-over.
  4. Reduce heat and simmer: Reduce heat to medium-low to maintain a gentle simmer. Stir occasionally. Cook for 8-10 minutes, until the cranberries have popped and the sauce has thickened. The sauce will turn a deep ruby color.
  5. Check for doneness: The sauce should coat the back of a spoon. Run your finger through the sauce on the spoon; if the line holds, it’s done.
  6. Remove the rosemary: Use tongs or a fork to remove the rosemary sprig and discard it.
  7. Cool and serve: Let the sauce cool in the pot for 5 minutes. It will continue to thicken as it cools. Transfer to a serving bowl or storage container. Serve warm, at room temperature, or cold.

Notes

Don’t over-stir the cranberries; let them pop naturally. Use a pot slightly larger than needed to prevent boil-over. Taste and adjust sweetness before removing from heat. The sauce thickens dramatically as it cools. Make ahead for best flavor—it keeps in the fridge for up to two weeks and freezes for up to 3 months.

Nutrition

Keywords: cranberry sauce, homemade cranberry sauce, easy cranberry sauce, 15-minute cranberry sauce, orange cranberry sauce, rosemary cranberry sauce, Thanksgiving cranberry sauce, quick cranberry sauce

Find it online: https://flurpchef.com/easy-15-minute-homemade-cranberry-sauce-with-orange-and-rosemary/