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Lighter Fresh Cranberry Orange Sauce with Rosemary Recipe

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This lighter cranberry orange sauce with rosemary uses a whole orange technique for less work and more flavor. It’s quick, easy, and perfect for holiday meals or everyday dishes.

Ingredients

Scale
  • 12 ounces fresh or frozen cranberries (about 3 cups)
  • 1 large navel orange, washed thoroughly and sliced paper-thin
  • 1/3 cup maple syrup (pure maple syrup, not pancake syrup)
  • 2 sprigs fresh rosemary (about 4 inches each)
  • 1/4 cup water
  • Pinch of sea salt
  • 1 cinnamon stick (optional)
  • 1 tablespoon bourbon or Grand Marnier (optional)
  • 1/4 cup toasted pecans or walnuts (optional)

Instructions

  1. Prep the orange: Wash your navel orange thoroughly under warm water to remove any wax or residue. Slice it as thinly as possible, aiming for 1/8-inch thick rounds. Remove any seeds you come across.
  2. Combine everything in the pot: Add the cranberries (fresh or frozen), sliced orange, maple syrup, water, rosemary sprigs, and a pinch of salt to your medium saucepan. Give everything a gentle stir to combine.
  3. Bring to a simmer: Set the pot over medium-high heat. Cook for about 5 minutes until you hear the first cranberries start to pop.
  4. Reduce heat and simmer: Turn the heat down to medium-low so the sauce is at a gentle simmer. Cook for 10-12 minutes, stirring occasionally, until the sauce thickens and the orange slices become translucent.
  5. Test for doneness: The sauce is ready when it coats the back of your spoon and holds its shape briefly before sliding off. Remember that it will thicken more as it cools.
  6. Remove the rosemary: Fish out the rosemary sprigs with tongs or a fork. Some rosemary leaves may have fallen off into the sauce—that’s fine.
  7. Cool and adjust: Let the sauce cool in the pot for 10 minutes. Taste it and adjust sweetness if needed—stir in another tablespoon of maple syrup if you prefer it sweeter.
  8. Serve or store: Transfer to a serving bowl or storage container. The sauce can be served warm, at room temperature, or chilled.

Notes

Slice the orange as thin as possible for best texture. Don’t skip the salt—it balances the flavors. The sauce can be made up to 10 days ahead and stored in the refrigerator. For a lower-sugar option, reduce maple syrup to 2 tablespoons and add 1/4 cup unsweetened applesauce.

Nutrition

Keywords: cranberry sauce, orange sauce, rosemary, Thanksgiving, holiday, easy, quick, lighter, healthy, vegan, gluten-free

Find it online: https://lolaspoon.com/lighter-fresh-cranberry-orange-sauce-with-rosemary-recipe/