Cranberry Blood Orange Rosemary Sauce

Cranberry Blood Orange Rosemary Sauce
Staff Writer
Cranberry Blood Orange Rosemary Sauce
Brittany Bailey
Cranberry Blood Orange Rosemary Sauce

Ready to leave the everyday cranberry sauce behind? Give this recipe a try, with juicy blood orange and fragrant rosemary that will make you feel like the holidays really have arrived. 

See all rosemary recipes

20
Servings
77
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Pound fresh cranberries
  • 2 Cups granulated sugar
  • 1/3 Cup water
  • 1 cinnamon stick
  • 1 bay leaf
  • 1 large sprig rosemary
  • Zest and juice of 2 blood oranges

Directions

In a medium-sized pot, combine the cranberries, sugar, and water. Stir to blend. Bring the mixture to a boil over medium heat. Reduce to a simmer and add the cinnamon stick, bay leaf, and rosemary.

Stir to blend and simmer for 4-6 more minutes. (Some of the cranberries will burst and some will remain whole.) Remove the whole rosemary sprig and bay leaf. Add the orange juice and zest, stir, and let cool before serving.

Nutritional Facts

Sugar
1g
1%
Carbohydrate, by difference
18g
14%
Protein
1g
2%
Vitamin A, RAE
64µg
9%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
94µg
100%
Calcium, Ca
219mg
22%
Choline, total
3mg
1%
Fiber, total dietary
1g
4%
Folate, total
17µg
4%
Iron, Fe
1mg
6%
Magnesium, Mg
17mg
5%
Phosphorus, P
17mg
2%
Sodium, Na
117mg
8%
Water
25g
1%

Cranberry Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Cranberry Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.