'Tis the Season Champagne Rosemary Cranberries

CB Cuisine Cody Beverstock Champagne Rosemary Cranberries

These Champagne Rosemary Cranberries are so so delicious and such a wonderful complement to your holiday meal. I actually came up with this dish by accident. I was planning on doing a sweetened citrus cranberry compote over brie cheese as a starter, but saw that we had champagne lying around the house, so decided to take it in this direction, and it's a good thing I did! Serve it with your favorite roast turkey, chicken, country ham or pork this holiday season. I would love to hear your thoughts in the comments below!



Serves: 8-10

Prep: 5 min

Cook: 30 min

Total: 35 min

Difficulty: Super Easy


12 oz Fresh Cranberries

1 c Champagne (or Prosecco)

1/2 c Orange Juice

2 t Rosemary - minced

1 t Balsamic Vinegar

4 oz Honey

1 t Salt

1.5 T Brown Sugar

2 t Blend Oil


  1. Heat a pot over medium heat, then add a light drizzle of oil.
  2. Add your cranberries and lightly sauté for 2-3 minutes (As you cranberries sauté, they're going to begin to drop their juices and will begin to stew).
  3. Add the champagne and allow to reduce by 1/2.
  4. Add the orange juice, rosemary, balsamic, honey, salt and brown sugar.
  5. Reduce heat to med-low and cook for roughly 20 minutes, allowing the cranberry mixture to thicken into a beautiful compote. During this period, if you hear your pot beginning to sizzle, lower the heat. Because of the high sugar content, it becomes relatively easy to burn.

To serve:

Serve alongside your favorite roast turkey, chicken, country ham or pork during the holiday season.