Roasted Cranberry Sauce

Roasted Cranberry Sauce


  1. 1 orange
  2. 1 lb. fresh or thawed cranberries
  3. 1 cup sugar
  4. 2 tbsp. extra-virgin olive oil
  5. 1 tsp. kosher salt
  6. 4 green cardamom pods, smashed
  7. 4 whole cloves
  8. 2 sticks cinnamon
  9. 1 small jalapeño, stemmed and thinly sliced
  10. 1 1⁄2 tbsp. port


  1. Heat oven to 450°.
  2. 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.
  3. 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.
  4. Roast until cranberries begin to burst and release their juices, about 15 minutes.
  5. 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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