Roasted Cranberry Sauce
- Ready In:
- 1hr 20mins
- Ingredients:
- 10
- Yields:
-
2 cups
- Serves:
- 8
ingredients
- 1 orange, peeled and juiced
- 1 lb cranberries, fresh or thawed
- 1 cup sugar
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- 4 green cardamom pods, cracked
- 4 whole cloves
- 2 sticks cinnamon
- 1 jalapeno pepper, seeds removed and sliced thin
- 1 1⁄2 tablespoons port wine
directions
- Preheat oven to 450°F Line a baking sheet with parchment paper.
- Julienne orange peel into very thin strips, about 1½" long. Add cranberries, sugar, olive oil, salt, cardamom, cloves, cinnamon and jalapeno. Spread on prepared baking sheet.
- Roast in preheated oven until cranberries burst and release juices, about 15 minute.
- Move cranberries to a bowl, removing and discarding cardamom, cloves and cinnamon sticks. Add 1 tbsp of juice from orange, and 1½ tbsp port. Stir well and allow to sit for at least 1 hour for flavors to combine.
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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!