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

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Rinse cranberries and discard any soft or shriveled ones.
In a medium saucepan, combine water and sugar. Simmer over medium heat, stirring until sugar dissolves.
Add cranberries, rosemary sprig, and salt. Stir to combine.
Cook 10–12 minutes, stirring occasionally, until most cranberries burst and sauce thickens.
Remove rosemary sprig and discard.
Let cool; sauce will thicken as it sits.
Serve warm, at room temperature, or chilled.

Adjust sugar to taste for sweeter or tangier sauce.

Add orange zest or juice for a citrus note.

Spices like cinnamon or cloves add a festive touch.

Use honey or maple syrup instead of sugar for natural sweetness.

Mash or strain sauce for smoother texture if preferred.