Roasted Cranberry Sauce | SAVEUR + west elm
We’re doing some serious home cooking this autumn with SAVEUR Magazine!
Add a twist to traditional cranberry sauce with orange + jalapeño! This delicious recipe is a suerfire hit for your Thanksgiving potluck, and everyone will be especially grateful that they’re not eating a purple cylinder of cranberry sauce from a can this year. Read on for the recipe!
Roasted Cranberry Sauce
1 lb. fresh or thawed cranberries
1 cup sugar
2 tbsp. extra-virgin olive oil
1 tsp. kosher salt
4 green cardamom pods, smashed
4 whole cloves
2 sticks cinnamon
1 small jalapeño, stemmed and thinly sliced
1 1⁄2 tbsp. port
1. Heat oven to 450°. Using a peeler, remove peel from the orange, taking off as little of the white pith as possible. Cut peel into very thin strips about 1 1⁄2″ long. Squeeze juice from the orange; strain and reserve 1 tbsp. juice.
2. In a bowl, combine peel, cranberries, sugar, olive oil, salt, cardamom pods, cloves, cinnamon, and jalapeños. Toss and transfer to a parchment paper–lined baking sheet. Roast until cranberries begin to burst and release their juices, about 15 minutes.
3. Transfer cranberry mixture to a bowl; stir in reserved orange juice and port. Let sit for at least 1 hour so that the flavors meld. Remove and discard cardamom, cloves, and cinnamon before serving.
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