Creating seasonal recipes that are inspired by my passion for local, organic foods

Saturday, November 22, 2008

Roasted Cranberry Sauce

I always enjoy making my own cranberry sauce for Thanksgiving, so when I saw this recipe for roasting the cranberries first, I was more than excited to give a try. Here's my doctored version of the recipe:

Roasted Cranberry Sauce

1 orange
1 lb. fresh 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 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 and cinnamon. 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.

Makes 2 cups.

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