Cranberry Sauce with Rosemary and Orange

I've made this recipe every year for the past 10 years.  It's amazing.  I would put it on anything Turkey, Pork, Chicken... it's just that good.  Sweet, Savory, easy to make.  You can prepare this several days in advance, and we recommend you do, because the last thing you want is to over work yourself on the big day with all these wonderful things that you could have gotten out of the way days earlier.  Keep covered and refrigerated while not in use, and it'll last you a week or two easily.

Ingredients:

12 oz Fresh Cranberries, picked through and rinsed

1 cup granulated sugar

1/2 cup fresh orange juice

2 teaspoons minced fresh Rosemary

1/2 teaspoon finely grated orange zest.

Directions:

in a large saucepan, over medium heat, bring the Orange Juice, Cranberries, Sugar, and Rosemary to a boil.  Reduce the heat and simmer for about 1 minute (some berries will have popped, and some will be whole, that's normal).  Remove from the heat and stir in the Orange zest.   Cover and let stand for 10 minutes before serving.  If making ahead of time, let cool to room temperature, then place in a covered dish and refrigerate.  Bring to room temperature before serving.  Makes about 2 1/2 cups.