Combine all the ingredients in a pot, over medium heat. Once boiling, lower the heat and simmer until the cranberries burst, about 10 minutes. Continue cooking until the desired thickness. The sauce will thicken further as it cools!

Remove from heat and taste to see if it's too tart. If yes, you can adjust by adding more honey to taste. Remove the rosemary sprigs and cinnamon stick, and let it cool completely. Then, transfer to an airtight container and refrigerate for at least 2 hours or up to a week!

Serve chilled, reheated or at room temperature.