The sauce can be made up to a week ahead of time and refrigerated in an airtight container.
Yields about five cups
24 ounces fresh cranberries, picked through and rinsed
2 cups granulated sugar
1 cup fresh orange juice
4 teaspoons minced fresh rosemary
1 teaspoon grated orange zest
In a large saucepan, bring the cranberries, sugar, orange juice, and rosemary to a boil over medium high heat. Reduce the heat and simmer for one minute. (some berries will have popped and some will be whole). Remove the saucepan from the heat and stir in the zest. Cover and let stand for ten minutes. Let the sauce cool to room temperature, and then cover and refrigerate. Return to room temperature before serving.
No comments:
Post a Comment