24 oz fresh or frozen cranberries
2 c sugar
1 c fresh orange juice
4 tsp minced fresh rosemary
1 tsp finely grated orange peel
In a large saucepan, bring the cranberries, sugar, orange juice, and rosemary to a boil. Reduce heat and simmer for a few minutes (some berries will have popped). Remove the saucepan from the heat, and stir in the orange peel. Cover and let stand for 10 minutes. Let the sauce cool to room temperature and then cover and refrigerate. Return to room temperature before serving.
If you prefer less whole fruit in your cranberry sauce, simmer till all the berries have popped, then mash to a chunky consistency. Follow the rest of the directions for the sauce.
