In a medium saucepan, combine the cranberries, brown sugar, honey, bourbon, rosemary sprigs, ground cloves, cinnamon stick, orange zest, orange juice, salt, and black pepper. Place the pan over medium heat and bring the mixture to a boil, stirring occasionally. Once it reaches a boil, lower the heat to a gentle simmer. Cook for about 10 minutes, or until most of the cranberries have burst and the sauce begins to thicken. Continue cooking, stirring occasionally, until the desired thickness is achieved. Keep in mind, the sauce will thicken further as it cools. I like to gently press some cranberries against the side of the pan for a chunkier texture.

Remove the saucepan from heat and taste the cranberry sauce. If you find it too tart, stir in a bit more honey, a tablespoon at a time, until the taste is to your liking. Remove the rosemary sprigs and cinnamon stick and discard them. Let the sauce cool completely in the pan before transferring it to an airtight container. Refrigerate for at least 2 hours or up to a week. The sauce will continue to thicken as it cools, so don’t worry if it looks a little runny at first.

Once chilled, serve the cranberry sauce straight from the fridge, at room temperature, or reheat it gently if you prefer it warm. This versatile sauce works well as a topping for turkey, toast, or even mixed into yogurt. For a lovely finishing touch, I sometimes garnish it with a fresh rosemary sprig or a bit of extra orange zest before serving.