Growing up, the only cranberry sauce I remember eating was the kind from a can. I can still recall the sound it made as it fell out the can. Schloop! My mom would cut the canned-shaped jellied sauce into quartered slices, and it was served on the same glass dish each year. I now have that glass dish, which will always make me think of that jellied cranberry sauce from a can. I know some people think it’s gross, but I liked it. Truth be told, I’d still eat a slice or two if it was around. For nostalgia reasons mainly, but I really don’t hate it.
Growing up, I wasn’t a huge fan of Thanksgiving foods in general. Cranberry sauce and my mom’s chicken and dressing were the only things I really enjoyed eating.
I recently decided to try my hand at making some homemade cranberry sauce using fresh cranberries. Trader Joe’s has bags of conventional and organic cranberries right now, and they just looked so pretty. I picked up an eight ounce bag of the organic ones. The conventional ones might have been a twelve ounce size, but I’m not sure.
There are lots of recipes out there for cranberry sauce, but I was intrigued by the ones calling for Rosemary. It’s not the first thing I’d think to add to cranberry sauce, but I decided to give it a try.
The hint of fresh herb flavor added a nice dimension to the sauce that I really liked. It’s a very subtle hint of rosemary that doesn’t overpower the dish. I used coconut palm sugar to make mine, which is brown in color. That’s why it looks a little darker than most cranberry sauces. The addition of lemon zest adds a brightness to the dish. You could substitute orange zest if you prefer.
This recipe will serve four people, so if you’re planning a Thanksgiving for two to four people, this would be a perfect side dish to serve!
- 2/3 cup water
- 1/2 cup coconut palm sugar
- 1 (8 oz) bag of fresh cranberries (Trader Joe's sells 8 oz. bags of organic cranberries)
- 1 tsp minced fresh rosemary
- 1 tbsp fresh lemon juice (optional)
In a medium sauce pan, add the sugar and water and bring to a boil, stirring to help dissolve the sugar. Add the cranberries and rosemary to the pan and stir to combine. Reduce heat to medium low and simmer for 15 minutes. The cranberries will begin to pop as they cook. Remove from heat, stir in lemon zest and let cool. The sauce will continue to thicken as it cools. If it's too thick for your liking once it has cooled, you can add a little water until you reach your desired consistency. Can be served cold or at room temperature.