Herbed Cranberry Sauce (Printable)

Bright cranberry blend with fresh herbs adds zest to sides or spreads for meats and vegetables.

# What You’ll Need:

→ Fruits

01 - 12 oz fresh or frozen cranberries
02 - 1 medium orange, zested and juiced

→ Sweetener

03 - 1/2 cup granulated sugar
04 - 2 tbsp maple syrup (optional)

→ Liquids

05 - 1/2 cup water

→ Herbs

06 - 2 tbsp fresh rosemary, finely chopped
07 - 2 tbsp fresh thyme leaves, finely chopped
08 - 1 tbsp fresh sage, finely chopped

→ Spices

09 - 1/4 tsp ground black pepper
10 - Pinch of salt

# How-To Steps:

01 - In a medium saucepan, combine cranberries, orange zest and juice, sugar, maple syrup if using, and water.
02 - Bring mixture to a boil over medium-high heat, then reduce to a simmer. Cook for 10 to 12 minutes, stirring occasionally, until cranberries burst and mixture thickens.
03 - Stir in rosemary, thyme, sage, black pepper, and salt. Simmer for 2 to 3 minutes to meld flavors.
04 - Remove from heat and allow to cool to room temperature; sauce will thicken as it cools.
05 - Transfer to a serving dish or container. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • It takes barely 25 minutes from start to finish, which means you can make it fresh even on the busiest holiday.
  • The herbs lift it far beyond typical cranberry sauce, making it interesting enough that people will ask for your recipe.
  • It works as a condiment for turkey, a spread on cheese boards, or even a topping for vanilla ice cream if you're feeling adventurous.
02 -
  • Don't skip the cooling step—the sauce will seem thin while it's still warm, but it transforms as it cools, so resist the urge to add cornstarch or anything else to rush the process.
  • Finely chopped herbs are essential; if you use whole leaves or rough chops, you'll end up with leafy bits that feel unfinished rather than the silky texture you're aiming for.
03 -
  • If you end up with a sauce that's thicker than you like, simply whisk in a tablespoon of water at a time until it reaches your preferred consistency.
  • Fresh herbs make all the difference here—dried herbs will taste dusty and flat by comparison, so really do seek out fresh ones if at all possible.

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