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I never purchase store-bought cranberry sauce anymore because homemade is easy to make, and tastes so much better. The rosemary and orange essence complement the tartness of the cranberries perfectly. Feel free to substitute a cinnamon stick for the star anise.

12 oz. Fresh Cranberries
1 Medium Orange, Zested and Juiced
1 Rosemary Sprig
1 Star Anise, Optional
1/4 Cup Maple Syrup
1/2 Cup Sugar
1 Pint Fresh Raspberries

In a 3-quart saucepan, add all the ingredients except for the raspberries, mix well, and cook over medium/low heat. Stir often. When the mixture slowly boils, you will hear the cranberries popping. Cook for about 10 minutes. Add the raspberries and stir thoroughly. Turn off the heat and let the mixture cool down. It will thicken while it cools down. Discard the rosemary and star anise. Transfer to a well-sealed container and refrigerate. This can be made a couple of days before the big meal.

This recipe was amended by adding the raspberries on behalf of my dear friend Ross. Thank you, Ross, what a fantastic addition! Yield approximately 2 1/2 cups.

Visit Dorothy’s website at http://ddimarzo2002.wix.com/thymethief.