Rosemary-Cranberry Sauce (Salsa di Mortella di Palude con Rosmarino)
Author: Mary Ann Esposito
  • 6 Cups cranberries
  • 1/2 Cup sugar
  • 1/4 Cup water
  • 1/4 teaspoon fine sea salt
  • 2 large rosemary sprigs; plus
  • additional sprigs for garnish
  1. Combine all the ingredients in a large saucepan, and cook over medium heat until the cranberries burst and the mixture thickens, about 10 to 12 minutes. Let cool.
  2. Remove the rosemary sprigs from the sauce and discard. Transfer to an attractive bowl and garnish with fresh rosemary sprigs.
This recipe yields 5 Cups.

Comments: Everyone loves this fresh cranberry sauce infused with the flavor of fresh rosemary. Serve it with the Rolled Stuffed Turkey Breast as part of your Thanksgiving dinner. Do not attempt to make this with dried rosemary; it just will not work.

Source: Ciao Italia at

Yield: "5 Cups"

Per Serving (excluding unknown items): 688 Calories; 2g Fat (2.6% calories from fat); 3g Protein; 176g Carbohydrate; 27g Dietary Fiber; 0mg Cholesterol; 12mg Sodium. Exchanges: 1/2 Grain(Starch); 4 1/2 Fruit; 0 Fat; 6 1/2 Other Carbohydrates.

NOTES : Recipe from "Celebrations Italian Style" by Mary A. Esposito, (Morrow Cookbooks, 1995)
Recipe by Recipes at