Roasted Cranberry Sauce is super simple to make and deliciously complex with flavors of tart cranberries mixed with woody rosemary and just a little sweetness to balance it all off.
Preheat oven to 425° F. Wash and pick over cranberries, making sure there's no stems, foreign material, or shriveled berries.
In a large shallow pan, like a 13x9-inch pan, mix all ingredients. Roast, uncovered, 15-20 minutes or until most of the cranberries have burst, and most of the liquid has evaporated.
Garnish with additional fresh rosemary if desired. Serve warm, or refrigerate and serve cold. Sauce can be frozen and thawed for later serving as well.