Combine first 6 ingredients in medium saucepan. Bring to boil, stirring until sugar dissolves.
Reduce heat to low and simmer 10 minutes. 3. Discard rosemary.
Mix in cranberries and ¾ cup sugar.
Cook over medium heat until liquid is slightly reduced and berries burst, stirring occasionally, about 6 minutes.
Cool. Transfer sauce to bowl; chill until cold.
Cranberry sauce can be prepared 1 week ahead. Cover and keep refrigerated.
