Cranberry Glaze



Serving size

about 2 tablespoons
60 Minutes

This recipe can be multiplied but does not make very good leftovers.

Cranberry Glaze


1 cup Dried sweetened cranberries
2 cup Water
2 Tbsp. Rosemary, fresh
1/4 tsp. Salt
1 to taste Black pepper
2 Tbsp. Unsalted butter
1 Tbsp. Cornstarch


Place the cranberries and water in a small sauce pan over high heat.

Place the rosemary in a tea ball or strainer and then place that in the pan.

When the water begins to boil reduce the heat to medium low and simmer for 30 minutes.

Remove from the heat and let cool. Cover and place in the refrigerator overnight.

Remove the rosemary and discard. Puree the cranberries.

Force the puree through a fine mesh strainer into the sauce pan and place over medium heat.

Add the butter.

While the butter is melting, place the cornstarch in a small dish and add 2 tablespoons of the sauce. Stir until well blended. Add the cornstarch mixture to the sauce pan and whisk until thickened.


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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

This sauce is great served over turkey or roast pork for your holiday meal, but you don’t have to wait for the holidays to have cranberry sauce.

"He who eats with most pleasure is he who least requires sauce."

Xenophon, Greek historian