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

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.

Nutrition

Calories per serving:

155 kcal

Daily value:

8%

Servings:

20
  • Carbohydrate, by difference 14 g
  • Protein 7 g
  • Total lipid (fat) 8 g
  • Vitamin A, IU 14 IU
  • Vitamin A, RAE 4 µg
  • Vitamin D 6 IU
  • Vitamin E (alpha-tocopherol) 1 mg
  • Vitamin K (phylloquinone) 1 µg
  • Aspartic acid 1 g
  • Betaine 1 mg
  • Calcium, Ca 6 mg
  • Cholesterol 20 mg
  • Choline, total 22 mg
  • Fatty acids, total monounsaturated 3 g
  • Fatty acids, total polyunsaturated 2 g
  • Fatty acids, total saturated 2 g
  • Fiber, total dietary 3 g
  • Folate, DFE 16 µg
  • Folate, food 1 µg
  • Folate, total 10 µg
  • Folic acid 9 µg
  • Glutamic acid 1 g
  • Iron, Fe 1 mg
  • Leucine 1 g
  • Lutein + zeaxanthin 6 µg
  • Lysine 1 g
  • Magnesium, Mg 8 mg
  • Niacin 2 mg
  • Phosphorus, P 64 mg
  • Potassium, K 93 mg
  • Retinol 4 µg
  • Selenium, Se 12 µg
  • Sodium, Na 29 mg
  • Water 17 g
  • Zinc, Zn 1 mg
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