Roasted Maple-Cranberry Sauce

Entered for safe-keeping, from Clean Eating, Fall 2008, a variation on the traditional U.S.A. Thanksgiving cranberry sauce. The sauce will keep well for 2 weeks in the refrigerator; the flavors will meld and improve the longer it sits. This recipe has about half the calories in traditional cranberry sauce.

• Ready In: 1 hr 5 mins
• Serves: 8
• Yields: 1 cup

Ingredients

• 3  cups fresh cranberries (340 g package) or 3  cups frozen cranberries (340 g package)
• 1⁄4 cup maple syrup (real maple syrup!)
• 2  tablespoons maple syrup
• 2  tablespoons water
• 1  lime, juice and zest of (separated)
• 1  shallot, minced
• 1⁄2 teaspoon dried tarragon
• 1⁄4 teaspoon sea salt

Directions

1. Preheat oven to 350 degrees Fahrenheit.
2. Defrost cranberries if necessary, or rinse fresh cranberries. Drain.
3. Place cranberries on a pie plate and drizzle with 1/4 cup maple syrup and 2 tablespoons water.
4. Using a zester, peel strips of lime and stir into mixture.
5. Bake uncovered, stirring occasionally, until cranberries break down and sauce is bubbly, about 1 hour.
6. Remove from oven. Squeeze in juice from lime and stir in remaining 2 tablespoons maple syrup, as well as the minced shallot, dried tarragon, and sea salt.
7. Cool down. Sauce should be served at room temperature. If not serving right away, refrigerate covered up to 2 weeks but allow to reach room temperature before serving.