- Combine honey and apple juice in saucepan; bring to a boil over medium-high heat. Stir in cranberries. Add cinnamon stick and rosemary, if using. Bring back to a boil. Reduce heat to medium-low. Simmer 15 to 20 min. until cranberries pop and mixture thickens. Taste for sweetness, adjusting with more honey, if preferred.
- Remove cinnamon stick and rosemary, if used. Cool completely. Sauce will thicken as it cools. Store refrigerated in airtight container for up to 1 week.
For extra thickening, mix 1 tsp (5 mL) cornstarch with 2 tbsp (30 mL) cold water until smooth; whisk into simmering sauce.
Add a few slices of fresh ginger during cooking for a spicy kick.