Fresh Cranberry Sauce with Rosemary

Fresh Cranberry Sauce

Forget the canned stuff! This naturally sweetened Fresh Cranberry Sauce is so much tastier and better for you! 
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 17 minutes
Resting Time 30 minutes
Total Time 22 minutes
Servings 6 servings
Calories 77kcal


  • 3/4 cup water
  • 2 tbsp fresh lemon juice
  • 3/4 cup coconut palm sugar (can sub regular sugar at a 1:1 ratio)
  • 1 (12 oz) bag of fresh cranberries
  • 1 1/2 tsp minced fresh rosemary
  • 1 tsp grated lemon zest (optional)


  • Zest and juice your lemon. 
  • In a medium saucepan, add the sugar, lemon juice 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.


When stored in a tightly covered glass or plastic container and continuously refrigerated, cranberry sauce should keep for 10-14 days.