Not that there’s anything wrong with cranberry sauce in a can (it will grace our Thanksgiving table as it always has), but sometimes you want something a little more fancy.
I normally make an orange infused cranberry sauce but this year, I’m taking inspiration from the garden.
This rosemary scented cranberry sauce is tart and lemony, too, from the addition of a little lemon zest.
A splash of gin never hurt anyone either, and it picks up on the pine notes from the rosemary.
(istock photo © Liza McCorkle)
- (12-ounce) package of fresh or frozen cranberries
- 1 cup sugar
- ½ cup ruby Port wine (inexpensive is OK)
- 2 (4-inch) whole sprigs of fresh rosemary
- Zest of 1 large lemon
- 1 tablespoon gin (optional)
- ⅓ cup dried cranberries or dried cherries
- Pinch ground cloves
- Pinch freshly ground nutmeg
- Pinch salt
- Stir cranberries, sugar, Port and rosemary springs in a heave saucepan and place over medium-high heat. Bring to a boil.
- Reduce heat and simmer until thickened, about 10 minutes. Stir in lemon zest and gin. Simmer another 5 minutes or so and remove from heat.
- Stir in cranberries, cloves, nutmeg and salt. Chill until ready to serve. Keeps 1 week, covered, in fridge.