Cranberry Sauce
Cranberry Sauce
Developed in the Tribune test kitchen by Mark Graham, this sauce incorporates a whisper of evergreen herb to carry the warmth of the holidays.This recipe by Mark Graham was originally published in The Chicago Tribune.
Prep Time
2
minutes
Cook Time
15
minutes
Servings
8
Total time: 17 minutes
Ingredients
- 12 ounce whole cranberries (1 package)
- 1 cup orange juice
- 1/2 cup sugar
- 1 pinch of fresh rosemary (1 sprig)
- 1 teaspoon ground coriander
- 1 cinnamon stick
- 1/2 teaspoon kosher salt
Directions
- Place all ingredients in a medium saucepan.
- Bring to a simmer, stirring occasionally, Cook until most cranberries have burst, about 15 minutes.
- Remove from heat. Remove rosemary sprig and cinnamon stick.
- Cool to room temperature.
- Serve at room temperature, or chill overnight.