1.5 cups fresh cranberries, halved
1/2 cup Grade A maple syrup
1/2 cup water
3 strips of orange zest (about 3″ x 1″)
3 sprigs of rosemary (each about 5″ long)

Mix maple syrup and water in a medium-sized saucepan, then add the remaining ingredients. Bring to a gentle simmer over low heat and simmer for 20 minutes. Cooking at a low heat is crucial because cranberries are high in pectin, and bringing it to a boil will release it and create jelly instead of syrup. After simmering, strain through a fine-mesh strainer, pushing all of the liquids out of the solids, then chill until using. Will keep in the refrigerator for approximately two weeks.