Orange Cranberry Sauce with Rosemary
Orange Cranberry Sauce with Rosemary
Created by our own Joni Marie Newman
Adding a sprig of rosemary gives this tangy Thanks-Living staple a bit more depth. (Tastes great on a leftover sandwich, or on top of ice-cream, or even better on top of a vegan cheesecake!)
Yield: about 3 cups
Ingredients
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
Method
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.
Enjoy!
