Rosemary-Infused Cranberry Sauce

Why You’ll Love This Recipe

This recipe combines the traditional sweet-tart flavor of cranberry sauce with the earthy fragrance of fresh rosemary for a gourmet touch. It’s incredibly easy to make, requires just five ingredients, and comes together in about 15 minutes. The sauce thickens naturally as it cools and can be served warm or chilled. Its versatility also means you can use leftovers in sandwiches, over cheese, or even as a glaze for meats.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

12 ounces fresh or frozen cranberries
1 cup granulated white sugar (or substitute brown sugar)
1 cup water
1 sprig fresh rosemary
½ teaspoon Kosher salt

Directions

1. Rinse the cranberries and discard any that are soft or shriveled.
2. In a medium saucepan, combine water and sugar. Bring to a simmer over medium heat, stirring until the sugar dissolves.
3. Add the cranberries, rosemary sprig, and salt. Stir to combine.
4. Cook for 10–12 minutes, stirring occasionally, until most cranberries have burst and the sauce has thickened.
5. Remove the rosemary sprig and discard.
6. Let the sauce cool—it will thicken further as it sits.
7. Serve warm, at room temperature, or chilled.

Servings and timing

This recipe serves about 8 people.
Prep time: 5 minutes
Cook time: 12 minutes
Total time: 17 minutes

Variations

• Orange Zest: Add the zest of one orange and replace some water with orange juice.
• Spiced Version: Add cinnamon, cloves, or star anise for a warm, holiday flavor.
• Honey Sweetened: Use honey or maple syrup instead of sugar for natural sweetness.
• Mixed Berry: Replace half the cranberries with raspberries or blueberries for a unique twist.

Storage/Reheating

Store the cranberry sauce in an airtight container in the refrigerator for up to 10 days. It also freezes well for up to 2 months. To reheat, warm gently in a saucepan over low heat or serve cold straight from the fridge.

FAQs

Can I make cranberry sauce ahead of time?

Yes, it can be made several days in advance and stored in the refrigerator until serving.

Can I use dried cranberries?

Fresh or frozen cranberries are best, but dried cranberries don’t work well since they won’t break down into a sauce.

How do I adjust the sweetness?

Reduce sugar for a tangier sauce or add more for extra sweetness.

Can I leave out the rosemary?

Yes, you can omit it or replace it with thyme for a different herbal note.

Can I make this sauce without sugar?

You can use honey, maple syrup, or a sugar substitute, adjusting to taste.

Why did my sauce turn too thick?

It thickens as it cools; simply stir in a splash of water or juice to loosen.

Can I double the recipe?

Yes, just use a larger saucepan and maintain the same cooking time.

Should I cover the pot while cooking?

Leave it uncovered so the sauce can reduce and thicken properly.

How do I keep the sauce smooth?

Mash the cranberries with a spoon or press through a sieve for a smoother texture.

Can I use this as a glaze for meat?

Yes, chicken, or turkey during the last few minutes of roasting.

Conclusion

Rosemary-infused cranberry sauce is a fresh, elegant upgrade to a holiday staple. With its balance of tart, sweet, and herbal flavors, it pairs beautifully with roasted turkey and other festive dishes. Easy to prepare, versatile, and make-ahead friendly, this sauce will quickly become a holiday favorite on your table.

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