Combine honey and apple juice in saucepan; bring to a boil over medium-high heat. Stir in cranberries. Add cinnamon stick and rosemary, if using. Bring back to a boil. Reduce heat to medium-low. Simmer 15 to 20 min. until cranberries pop and mixture thickens. Taste for sweetness, adjusting with more honey, if preferred.
Remove cinnamon stick and rosemary, if used. Cool completely. Sauce will thicken as it cools. Store refrigerated in airtight container for up to 1 week.
For extra thickening, mix 1 tsp (5 mL) cornstarch with 2 tbsp (30 mL) cold water until smooth; whisk into simmering sauce.
Add a few slices of fresh ginger during cooking for a spicy kick.