Move over canned cranberry sauce because this homemade cinnamon cranberry sauce is the only recipe you'll ever need for Thanksgiving dinner! It's made with fresh cranberries, cinnamon, and rosemary, it's bright, tangy and full of flavor!
In a large pot, combine the water, sugar, and orange juice and bring to a boil over medium heat.
Then reduce to a simmer and add in the cranberries, orange zest, cinnamon sticks, and rosemary. Simmer for about 15 minutes, stirring occasionally, until the cranberries have burst and the sauce has thickened.
Remove the cinnamon sticks and rosemary sprigs, then transfer to a bowl and chill for at least 2 hours before serving.
Cranberry sauce is best when made the day before so that it has plenty of time to set in the fridge. But you can also make it up to a week in advance and store it in an airtight container in the fridge!