Roasted Cranberry Sauce

By cprzybyl

Cranberries are roasted with orange peel, jalapeand spices until their skins burst, to concentrate their flavor and draw out their sweetness and juices; then they're tossed with orange juice and port.

Ingredients

• 1 orange
• 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 jalapestemmed and thinly sliced
• 1 1⁄2 tbsp. port

Details

Servings 2
Adapted from saveur.com

Preparation

Step 1

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 jalape Toss and transfer to a parchment paperlined 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.