Sunday, December 4, 2022

Orange Cranberry Sauce with Rosemary

Orange Cranberry Sauce with Rosemary 

Adding a sprig of rosemary gives this tangy Thanks-Living stape a bit more depth. (Tastes great on a leftover sandwich, or on top of icecream, or even better on top of a vegan cheesecake!) 
YIELD: About 3 cups 

3/4 cup fresh orange juice, from two oranges 
1/4 cup water 1 cup unbleached sugar, like Zulka 
4 cups fresh cranberries 
1/2 teaspoon ground nutmeg 
Zest of one orange 
Sprig of rosemary, optional 
Pinch salt 

In a medium saucepan over high heat, bring the orange juice, water and sugar to a boil. 

Add the cranberries, orange zest, nutmeg, rosemary, and salt. 

Return to a boil. Reduce the heat to medium and boil gently for 10 to 12 minutes, until most of cranberries have burst. If needed, mash with a spoon or potato masher to mash the cranberries. 

Transfer to a serving bowl. Cover and chill until ready to serve.

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All recipes written by me, Joni Marie Newman, unless otherwise noted. Please feel free to refer to or link back to any of my recipes, but please ask for permission, and remember to give credit when reprinting recipes in their entirety. I do provide links to affiliate programs (such as Amazon) in which I receive a small commission for items purchased. I do not provide paid reviews. All reviews done on products or books are of my own unsolicited opinion. On occasion I may receive a book or product to review. I will note when this is the case, but rest assured, it will not affect the authenticity of my review. Thanks!--Joni