Bring the cranberries, sugar, orange juice, 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.
This sauce can be made up to a week ahead and refrigerated in a covered container.
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|Serving Size: 1 recipe (530g)|
|Recipe Makes: 4|
|Calories from Fat: 5 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.6g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 7.5mg||0 %|
|Potassium 382.7mg||10 %|
|Total Carbohydrate 195.8g||58 %|
|Dietary Fiber 15.8g||63 %|
|Sugars, other 180g|
|Protein 1.7g||2 %|
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Calories per serving: 756
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