Makes about 2 cups Difficulty
12 oz. fresh cranberries, picked through and rinsed 1 cup granulated sugar 1/2 cup orange juice 2 teaspoon fresh rosemary, minced 1/2 teaspoon fresh lemon zest
Bring the cranberries, sugar, orange juice and rosemary to a boil in a large saucepan over medium high heat. Reduce the heat and simmer for 1 minute (some of the berries will have popped open and some will remain in tact). Remove the saucepan from the heat and stir in the lemon zest. Cover and let stand for 10 minutes. Let the sauce come to room temperature then cover and refrigerate. Allow the cranberry sauce to return to room temperature before serving.