Peel the orange rind and place to the side. Cut the orange in half and juice over the cranberries. Discard the orange halves. Add the orange peel to the pot.
Finely chop the rosemary and add it to the cranberries.
When the cranberries begin to pop, continue to cook for about ten minutes after. Stir occasionally, crushing the cranberries against the side of the pot for a thinner consistency.
Remove the cranberry sauce from the heat, discard the orange peel, and rest for 30 minutes. Serve immediately or place in the fridge. Enjoy!
Nutrition values are estimates, for exact values consult a nutritionist.