Orange Rosemary Cranberry Sauce

May 23

1-12 oz package fresh cranberries

2 sprigs of rosemary, striped and finely chopped

1 navel orange, zested and juiced

¾ cup water

½ cup of your favorite dry red wine

1 cup packed brown sugar

1 cinnamon stick

½ cup dried cranberries

Rinse fresh cranberries before adding to the saucepan.

In a medium saucepan over medium heat add the first 7 ingredients. Cover and let

simmer until all cranberries have popped, about 7-10 minutes. Lower heat to low

and continue to simmer for 5-7 more minutes. Take off heat and stir in dried

cranberries. Serve immediately, at room temperature or cold. It’s up to you.

Enjoy!

*Cranberry sauce can be made ahead of time and frozen up to 2 weeks prior.

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