📖 Instructions

1. First things first, gather your ingredients! Make sure your cranberries are washed and any stems removed. If you are using frozen cranberries, take them out to thaw completely! This is a big one, otherwise it becomes a big mess!
2. Grab a medium-sized saucepan and set it over medium heat. Add the cranberries, sugar, orange juice, water and fresh rosemary sprigs. Stir everything gently to combine. We're starting slow and low here.
3. Bring the mixture to a simmer, then reduce the heat to low. You want it to gently simmer rather than boil. If it boils too hard, you risk the sauce becoming too thin, not good! We want a nice thick sauce!
4. Simmer away for about 15-20 minutes, or until the cranberries have burst and the sauce has thickened to your liking. Stir occasionally to prevent sticking. A big spoon helps here!
5. Once the sauce has thickened, carefully remove it from the heat. Remove the rosemary sprigs and gently discard them. You can gently crush them to release more flavor into the sauce before removing if you wish!
6. Taste it and adjust the sweetness if needed! You can add more sugar if you prefer a sweeter sauce, or a pinch of salt if you prefer a more balanced flavor profile. What tastes great to you?
7. If you want a smoother sauce, carefully transfer it to a blender and blend until smooth. Be careful, hot liquids can splatter, so blend in short bursts, or use a high quality blender. It's all about safety!
8. Allow the sauce to cool completely before storing it in an airtight container in the refrigerator. It's the best way to avoid spoiling. Trust me on this.
9. Once cooled, your delicious rosemary cranberry sauce is ready to be enjoyed! Serve it warm or cold. I love it both ways! It is one of my favorite additions to any holiday or dinner meal!