Prep 10 mins
Cook 15 mins
This delicious cranberry sauce goes beyond the sweet and tart flavors of the original with the addition of warm,complex spices and the heat of chiles.Roasting instead of simmering concentrates the flavors .This is an intense sauce with layers of flavor that goes well with turkey(of course),duck,chicken,pork or game.The original recipe calls for Port,which I didn't have,but I'm sure it would be a great addition.Recipe is from Saveur issue no.115.
- 453.59 g fresh cranberries
- 1 orange
- 236.59 ml sugar (I use turbinado)
- 4.92 ml sea salt
- 29.58 ml extra virgin olive oil
- 4 cardamom pods, smashed
- 2 cinnamon sticks, broken
- 4 cloves
- 1-2 serranos, semmed and thinly sliced
- 22.18 ml port wine (optional)
- Preheat oven to 450°F.
- Wash cranberries and drain,removing any bad berries.Wash orange thoroughly-you will be using the rind.
- Peel the orange into very thin strips(small enough to eat) about 1 1/2 " long and as thin as you can.Juice the orange and set the juice aside.
- Combine cranberries,orange zest,and all other ingredients other than the juice and Port wine.Toss thoroughly to mix.
- Place on a parchment lined baking sheet and bake for 15 minutes,or until the cranberries begin to burst and release their juices.
- Place in a bowl add 1 tablespoon of the reserved orange juice and the Port wine.Mix thoroughly.Let set at least 1 hour-overnight is best-for the flavor to develop.Remove the whole spices before serving,but not the zest.
- The sauce is best if brought to room temperature before serving so all the spices can be tasted,but it can be served cold or warm if you prefer.The sauce will keep at least a week if covered and refrigerated.