Recipes
Roasted Cranberry Sauce
Roasting cranberries with orange zest, jalapeño, and spices yields an intensely flavorful sauce that pairs perfectly with turkey.
- Serves
makes 2 cups
- Time
1 hour 35 minutes
We’ve all experienced bland, one-note cranberry sauces at Thanksgiving—this fragrant, subtly spicy version is anything but. Roasting the cranberries with whole spices, sliced jalapeño, and ribbons of orange peel lends a perfumy overtone to the bright tanginess of the fruit.
Ingredients
- 1 orange
- 1 lb. fresh or thawed frozen cranberries
- 1 cup sugar
- 2 Tbsp. extra-virgin olive oil
- 1 tsp. kosher salt
- 4 green cardamom pods, smashed with a pestle of the heel of a knife
- 4 whole cloves
- 2 sticks cinnamon sticks
- 1 small jalapeño, stemmed and thinly sliced
- 1 1⁄2 Tbsp. ruby or tawny port
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Instructions
Step 1
Position a rack in the center of the oven and preheat to 450°F. Using a vegetable peeler, zest the orange, removing as little of the white pith as possible. Cut the zest into very thin ribbons about 1½ inches long. Into a small bowl, squeeze 1 tablespoon of juice from the orange and set aside. (Reserve the remaining juice for another use.)
Step 2
In a bowl, toss together the orange zest, cranberries, sugar, oil, salt, cardamom, cloves, cinnamon, and jalapeño. Spread onto a parchment paper-lined baking sheet and bake until the cranberries begin to burst and release their juices, about 15 minutes.
Step 3
Transfer the cranberry mixture to a serving bowl and stir in the port and orange juice. Set aside for at least 1 hour to let the flavors meld. Remove and discard the cardamom, cloves, and cinnamon before serving.
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