Mandarin Rosemary Cranberry Sauce with Merlot

Tiffany Bannworth


This elegant side will dress up any waterfowl or meat dish you choose!

This is great for a traditional British bake of quail, squab, etc or holiday dishes like turkey or goose.

Enjoy and serve often.


★★★★★ 1 vote

10 Min
40 Min


  • 1 pkg
    fresh cranberries
  • 2
    fresh rosemary sprigs, destemmed
  • 2 c
    dark brown sugar
  • 2 c
  • 1 can(s)
    mandarin oranges
  • 1/2 c
  • 1 Tbsp
    orange zest
  • 1 Tbsp
  • 1
    envelope knox unflavored gelatin

How to Make Mandarin Rosemary Cranberry Sauce with Merlot


  1. Place all ingredients in a saucepan, save the gelatin. Simmer for 30 minutes.
  2. Gently mash the mixture, crushing the cranberries and gently mashing the oranges.
  3. Whisk in the gelatin. Bring to a boil, then remove from heat.
  4. Refrigerate overnight in your serving dish or into a greased mold.

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