A simple, make-ahead recipe for from scratch grapefruit-cranberry sauce with fresh rosemary. This recipe was originally published in November 2010. This fresh cranberry sauce is juicy with a light set; for a thicker set, see note below.
Rinse and pick over cranberries, removing any soft ones, and set aside. Remove zest and supreme the flesh from one of the grapefruits. Juice the other until you have 1/2 cup grapefruit juice.
If desired, cut the strips of zest into thin 1- or 2-inch strips. (You can also just added the larger strips of zest.)
In a large, non-reactive sauce pan, combine sugar (start with 3/4 cup and add more to taste, or use the full cup for a sweeter sauce), and grapefruit zest and juice. Cook over high heat, stirring, until sugar has dissolved. Then add cranberries, grapefruit flesh, rosemary, and salt. Simmer over medium heat 5 minutes, or until most of the cranberries have split. Transfer to a non-reactive dish, bring to room temperature and serve. Or, wrap tightly and keep in the refrigerator for up to 5 days.
Note: This recipe originally included the zest of 1 lime. For simplicity, I’ve omitted it here. If you’d like to include it, add the zest of 1 lime along with the grapefruit zest.
For a thicker set, use 1 cup sugar and cook the sauce for 20 minutes over medium/medium-low heat, stirring frequently.