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Cranberry Sauce with Grapefruit and Rosemary

By brooklynsupper |

cranberry sauceCranberry sauce can be contentious. It certainly is is my household. I love a bold, bright cranberry relish on Thanksgiving, but Brian prefers the traditional cranberry sauce. As a compromise, we have both at our Thanksgiving feast each year.

This recipe is a fresh take on traditional cranberry sauce. The fragrant, citrus-y bitterness of the grapefruit goes nicely with the tangy cranberries and the pine scented rosemary. Who knew that such fantastic, complex flavor would be so easy to make. Best of all? You can make it a few days ahead of time and save yourself the work on Thanksgiving day.

I like my cranberry sauce with a bit of the sour tang in tact, so I back off the sugar a bit. If you like a sweeter sauce, use the full cup of sugar. And, feel free to improvise. Use oranges for a mellower, sweeter flavor, or add apples or pears. If the mixture seems too thick, add more juice or water; if it seems too thin, add more cranberries.

For tips on how to supreme, or section, a grapefruit, check out Jaime’s Family Kitchen post here.

Cranberry Sauce with Grapefruit and Rosemary
(adapted from Cook’s Illustrated)

1 12 oz. bag of fresh cranberries
3/4 – 1 cup sugar
2 grapefruits (preferably ruby red)
1 lime
2 tablespoons fresh rosemary leaves, diced, plus more for garnish
1/4 teaspoon salt

Rinse and pick through the cranberries, removing any soft ones, and set aside. Remove the zest and supreme the flesh from one of the grapefruits. Juice the other until you have 1/2 cup grapefruit juice. Zest the lime.

In a large, non-reactive sauce pan, combine the sugar, grapefruit zest and juice, and the lime zest. Heat over high heat and stir until the sugar has dissolved. Then add the cranberries, grapefruit flesh, rosemary and salt. Simmer over medium heat for about 5 minutes, or until most of the cranberries have split down the middle. 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.

Serve with a twist of grapefruit and a few sprigs of rosemary.

Looking for more cranberry recipes this season? Check out these Family Kitchen favorites:

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About brooklynsupper



Elizabeth Stark and Brian Campbell write the blog Brooklyn Supper, dedicated to seasonal ingredients and wholesome home cooking. Read bio and latest posts → Read Elizabeth's latest posts →

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0 thoughts on “Cranberry Sauce with Grapefruit and Rosemary

  1. Mark says:

    What is meant by “supreme the flesh from one of the grapefruits”?

  2. brooklynsupper says:

    Hi Mark, Good question! It means to separate the skin surrounding each segment from the flesh. I have updated the post with a link to Jaime’s detailed instructions on how to do it. Thanks for the comment!

  3. Stacie says:

    I love the idea of these flavors. Can’t wait to try it!!

  4. [...] Cranberry Sauce with Grapefruit and Rosemary [...]

  5. lily says:

    i just googled “brooklyn supper” + “cranberry sauce” and of course y’all came through! thanks!!

  6. Elizabeth says:

    @Stacie, Thanks!
    @Lily–anytime! Thanks for checking out the recipe.

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