1 pound cranberries, thawed if frozen
1 cup sugar
1/4 cup dry white wine
3 tablespoons extra-virgin olive oil
1 tablespoon plus 1 teaspoon finely chopped fresh rosemary
1/3 cup sliced raw almonds
1 tablespoon pure maple syrup
Make the sauce up to 5 days ahead; cover and refrigerate. Make the brittle up to 3 days ahead and store in an airtight container; finely chop before topping.