Over a piece of cheesecloth, place cranberries, sugar, juice and a 3-4 inch piece of rosemary in a saucepan. Heat and simmer for about 3-4 minutes.
Remove from heat and stir in zest. Cover and let set for 10 minutes.
Remove rosemary and press all juices out through the cheesecloth.
Transfer to serving bowl and cool.
Garnish just before serving with a sprig or two of remaining fresh rosemary.
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