Combine first 6 ingredients in a medium saucepan. Bring to a boil, stirring until sugar dissolves.
Reduce heat to low and simmer 10 minutes. Discard rosemary.
Mix in cranberries and 3/4 cup sugar. Cook over medium heat until liquid is slightly reduced and berries burst, stirring occasionally, about 6 minutes. Cool. Transfer sauce to a bowl, chill until cold.
Can be prepared one week ahead, keep covered and refrigerate.
I like to double the recipe and put it into mason jars. It makes great gifts and keeps a long time in the fridge.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (163g)|
|Recipe Makes: 3.5 Servings|
|Calories from Fat: 1 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 11970.3mg||413 %|
|Potassium 129.9mg||3 %|
|Total Carbohydrate 30.8g||9 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 26.2g|
|Protein 0.5g||1 %|
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Calories per serving: 122
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