Skip to content
Cranberry, orange and rosemary sauce recipe

Cranberry, orange and rosemary sauce recipe

0 ratings

Give classic cranberry sauce extra depth of flavour with the help of sweet orange and fragrant rosemary. Get ahead and cut down on stress with this easy recipe that can be kept chilled in the fridge, or frozen for up to 3 months. See method

  • Serves 6
  • 10 mins
  • 65 calories / serving
  • Freezable
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 2 oranges, 1 zested, both juiced
  • 75g light soft brown sugar
  • 200g frozen cranberries
  • 1 rosemary sprig

Each serving contains

  • Energy

  • Fat

    0g 0%
  • Saturates

    0g 0%
  • Sugars

    15g 16%
  • Salt

    trace 0%

of the reference intake
Carbohydrate 15.2g Protein 0.3g Fibre 1.4g


  1. Mix the orange juice, sugar, cranberries and rosemary sprig in a small to medium saucepan. Cook over a low heat, stirring for a few mins, until the sugar has almost completely dissolved.

  2. Increase the heat to medium and simmer gently. Cook for 5-8 mins, stirring often, until the sauce is ruby-coloured and the cranberries are soft but still chunky. Remove the rosemary and stir in the orange zest. Serve at room temperature.

Tip: You can use fresh cranberries too.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

You may also like

Be the first to comment

Before you comment please read our community guidelines.