Cranberry Sauce With Orange and Rosemary
- Servings: Makes about 2 cups.
Holiday birds -- turkey, goose, duck, and even plain chicken -- pair well with something sweet and tangy. While a simple cranberry and orange sauce is familiar and popular, this tangy and sweet combo can be more complex with the addition of minced rosemary. This recipe is adapted from one in the specialty cookbook -- How To Cook A Turkey From the Editors and Contributors of Fine Cooking (published in 2007), an outstanding resource for anyone who regularly makes big holiday meals.
As with any cranberry sauce, you can make this using a bag of frozen cranberries with no need to defrost the berries first. Buy the most appealing fresh rosemary you can find and mince only the little needle-like leaves, discarding the stems.
This sauce also goes well with baked ham.
- One 12-ounce bag fresh cranberries, picked over and rinsed (if the cranberries are frozen, don't defrost but still rinse and pick over)
- 1 cup sugar
- 1/2 cup fresh orange juice
- 2 teaspoons minced fresh rosemary (only the needles, not the stems)
- 1/2 teaspoon finely grated orange zest
- Using a non-reactive saucepan over medium high heat, bring the cranberries, sugar, orange juice, and rosemary to a boil. Reduce the heat to low and simmer for 2 minutes, until many but not all of the berries will have popped.
- Remove the saucepan from the heat and stir in the orange zest.
- Cover and let cool to room temperature. Transfer to a storage container or bowl, cover, and refrigerate.
- Return to room temperature before serving.