- Chop the onion and rosemary; mince the garlic; grate the orange peel.
- In a saucepan over medium heat; pour and heat oil. Add the onion, rosemary and cook for 3 minutes while stirring. Mix in Worcestershire sauce along with garlic and vinegar.
- Add sugar, cranberries and orange juice and bring to boil. Reduce heat and cook for 12 minutes or until cranberries are soft and the mixture has thickened. Mix in the peel. Refrigerate in sterilized containers. Serve with cheese or poultry.