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.