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Perfect 15-Minute Cranberry Orange Sauce Recipe

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This Perfect 15-Minute Cranberry Orange Sauce with Rosemary is sweet but not cloying, tangy from fresh orange, and has a subtle piney note from rosemary. It comes together in a single pot, takes almost no effort, and tastes like you spent hours fussing over it.

Ingredients

Scale
  • 12 ounces (340g) fresh cranberries
  • ½ cup (100g) granulated sugar
  • ½ cup (120ml) fresh orange juice
  • 1 tablespoon orange zest
  • 1 large sprig fresh rosemary (about 4 inches)
  • ¼ cup (60ml) water
  • Pinch of salt

Instructions

  1. Prep your ingredients: Rinse the cranberries and pick out any soft or shriveled ones. Zest your orange before juicing it. Give the rosemary sprig a quick rinse and pat it dry.
  2. Combine sugar, water, and orange juice: Pour the sugar, water, and fresh orange juice into your saucepan. Stir it over medium heat until the sugar dissolves completely.
  3. Add the cranberries and rosemary: Toss in the fresh cranberries and the whole rosemary sprig. Give everything a good stir.
  4. Bring to a boil: Turn the heat to medium-high and bring the mixture to a boil. You’ll hear the cranberries start to pop.
  5. Reduce heat and simmer: Once it’s boiling, reduce the heat to medium-low and let it simmer gently for 5-7 minutes, stirring occasionally. The cranberries will continue to pop and soften, and the sauce will start to thicken. You’ll know it’s done when most of the cranberries have burst and the sauce coats the back of your spoon.
  6. Remove the rosemary: Fish out the rosemary sprig with a spoon or tongs.
  7. Stir in the orange zest and salt: Take the pot off the heat and stir in the orange zest and a tiny pinch of salt.
  8. Cool and serve: Let the sauce cool for at least 5 minutes before serving. It will continue to thicken as it cools.

Notes

Don’t skip the salt – it balances the sweetness. Use a heavy-bottomed pot to prevent scorching. Let the sauce cool completely before serving as it will thicken significantly. Don’t over-stir once cranberries start popping. Taste as you go to adjust sweetness. The rosemary flavor will become more pronounced after a day or two in the fridge.

Nutrition

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

Find it online: https://dinadishes.com/perfect-15-minute-cranberry-orange-sauce-recipe/