Appetizer Recipes
5-Step Cranberry Sauce
Tangy, sweet-tart cranberry sauce is the perfect complement to all the salty, savory, rich decadence of Thanksgiving. While some people are die-hard canned cranberry sauce advocates (no judgment!), we simply can’t resist the jewel-hued freshness of a homemade batch, and the recipe below makes it so simple. Slowly simmer it ‘til the berries burst, and voilà! It’s got lemon zest for brightness, and a sprig of fresh rosemary brings a whisper of winter earthiness. Everyone at the table will be reaching for seconds — even the canned fans.
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Appetizer
5-Step Cranberry Sauce
Ingredients
12 oz frozen cranberries (½ cup reserved)
1 cup granulated sugar (+ extra for seasoning)
1 large strip lemon zest
¼ cup water
1 fresh rosemary sprig
Kosher salt (to taste)
Freshly ground black pepper (to taste)
Directions
- Pour 12 oz frozen cranberries into a medium saucepan. Remove and reserve ½ cup of the cranberries. Add 1 cup granulated sugar, 1 large strip of lemon zest, and ¼ cup water.
- Cook over medium-low heat, stirring occasionally, until the sugar dissolves and the cranberries begin to soften, about 10 minutes. Add 1 fresh rosemary sprig.
- Increase the heat to medium and continue cooking until the cranberries begin to burst, about 12 minutes.
- Remove the pan from the heat. Discard the rosemary sprig and stir in the reserved cranberries. Season with kosher salt, freshly ground black pepper, and granulated sugar.
- Let cool to room temperature and serve. Leftover cranberries can be stored in an airtight container in the refrigerator for up to 5 days.