• 100g fresh cranberries, picked through and rinsed
  • 1/3 cup granulated sugar
  • 1 glass red wine, port and juice of an orange
  • 2 tsp. minced fresh rosemary
  • 1/2 tsp. finely grated orange zest


  • Bring the cranberries, sugar, wine, and rosemary to a boil in a large saucepan over medium-high heat.
  • Reduce the heat and simmer for 1 min. (Some berries will have popped and some will be whole.)
  • Remove the saucepan from the heat and stir in the zest.
  • Cover and let stand for 10 min.
  • Let the sauce cool to room temperature and then cover and refrigerate.
  • Return to room temperature before serving.