- 12 oz cranberries
- ⅓ cup brown sugar
- 1 teaspoon orange zest
- 2 tablespoons orange juice
- 2 teaspoons rosemary, minced
- ½ teaspoon chipotle chili powder
- 1 tablespoon bourbon (optional)
- Combine all ingredients and simmer, uncovered, over medium-low heat for 10-15 minutes. Stir occasionally to ensure nothing sticks to the bottom of the pot.
- When most of the cranberries have broken down, remove the pot from heat and allow to cool. The sauce will thicken more as it cools.