A simple, make-ahead recipe for from scratch grapefruit-cranberry sauce with fresh rosemary. This fresh cranberry sauce is juicy with a light set; for a thicker set, see note below.
- 1 (12-ounce) bag of fresh cranberries
- 3/4 - 1 cup sugar
- 2 grapefruits, preferably ruby red
- 2 tablespoons fresh rosemary leaves, diced, plus more for garnish
- 1/4 teaspoon sea salt
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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.
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If desired, cut the strips of zest into thin 1- or 2-inch strips. (You can also just added the larger strips of zest.)
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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.
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Serve with a twist of grapefruit and a few sprigs of rosemary.
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.