Cranberry Sauce

Cranberry Sauce
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Developed in the Tribune test kitchen by Mark Graham, this sauce incorporates a whisper of evergreen herb to carry the warmth of the holidays.This recipe by Mark Graham was originally published in The Chicago Tribune.
Prep Time
2
minutes
Cook Time
15
minutes
Servings
8
servings
cranberry sauce
Total time: 17 minutes
Ingredients
  • 12 ounce whole cranberries (1 package)
  • 1 cup orange juice
  • 1/2 cup sugar
  • 1 pinch of fresh rosemary (1 sprig)
  • 1 teaspoon ground coriander
  • 1 cinnamon stick
  • 1/2 teaspoon kosher salt
Directions
  1. Place all ingredients in a medium saucepan.
  2. Bring to a simmer, stirring occasionally, Cook until most cranberries have burst, about 15 minutes.
  3. Remove from heat. Remove rosemary sprig and cinnamon stick.
  4. Cool to room temperature.
  5. Serve at room temperature, or chill overnight.
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