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Mix sugar and orange juice in a pot, and place on low heat until sugar dissolves.
Add cranberries, zest, sherry and rosemary or thyme. Bring to a quick boil; then reduce heat and simmer. The berries will eventually 'pop', releasing their juice.
After 10 min, remove from heat and allow to cool. Sauce will thicken as it cools. Store in a covered container.