1 - 12 oz. bag of cranberries, rinsed and drained
1 c. granulated sugar
1/2 c. water
1/2 c. fresh orange juice
1 tsp. cinnamon
1/2 tsp. ground cloves
Pinch of salt
Zest of two oranges
(same some for garnish)
Sprig of Rosemary for garnish
Place everything except rosemary and zest for garnish in a saucepan.
Cook on medium heat for about 15 minutes, stirring every few minutes.
Cranberries will pop and sauce will thicken.
Cool completely and garnish with rosemary and orange zest before serving.
You can add 1/3 c. chopped nuts if desired.
I make this ahead and freeze it in a freezer bag.
Thaw in fridge for 24 hours before serving.
