Mixed Greens Blog

Mixed Greens Blog
Living Sustainably in the Pacific Northwest

17
November
2010

Roasted Cranberry Sauce

Grown in Pacific Northwest coastal bogs, cranberries are back in town for the holidays. They’re a local seasonal berry come to fruition just in time for Thanksgiving.



I stumbled upon a recipe for roasted cranberry sauce in Saveur magazine (11/08) and made a batch the other morning. I’ve never before had the urge, not even close, to sit down and devour an entire bowl of cranberry sauce, but it was tempting. Made with the basic ingredients plus a couple of surprising additions, it takes a few minutes longer than dumping everything into a saucepan for ten minutes, but it’s done in under half an hour and superb.

Roasted Cranberry Sauce Recipe

Makes about two cups. Preheat oven to 450º and line a large roasting pan with parchment paper.

Ingredients: 4 cups of fresh cranberries, the zest and juice of one orange (set 1 tablespoon aside for later), 2 tablespoons olive oil, 1 cup sugar, salt to taste, 1/2 – 1 teaspoon, 2 cinnamon sticks, 4 whole cloves, 4 cardamom seeds smashed, 1 teaspoon finely chopped jalapeno or ½ teaspoon red pepper flakes. FYI, I’ve made this sauce without cinnamon sticks because I didn’t have any at the time and used star anise instead, and with red pepper flakes instead of jalapeño. Innovate with a little more or less of an ingredient and your roasted cranberries should still be fine.

Directions: Using a carrot peeler, remove the peel from one orange, taking off as little of the bitter white pith as possible. Slice peel into very thin strips about 1½ inches in length and place in a large bowl with other ingredients. Mix everything together thoroughly, reserving 1 tablespoon of the orange juice. Spread cranberry mixture out evenly on a parchment lined baking pan. Bake at 450º for 12 – 15 minutes, or until berries begin to brown and release their juice.

Lifting up opposite edges of parchment, carefully pour roasted cranberries into a large bowl while they’re still piping hot. Stir in remaining tablespoon of orange juice and 1½ tablespoons of Port. Yes Port. Wouldn’t Brandy be fine too? Or skip it altogether. Some awesome sauce. Better make a double batch.

More cranberry stuff:  Cool Cranberry Cocktails,  Cranberries Upsidedown

The World’s Healthiest Foods: A cousin of the blueberry, this very tart, bright red berry can still be found growing wild as a shrub, but when cultivated, is grown on low trailing vines in great sandy bogs. The American cranberry, the variety most cultivated in the northern United States and southern Canada, produces a larger berry than the wild cranberry or the European variety.

Cranberries have long been valued for their ability to help prevent and treat urinary tract infections. Now, recent studies suggest that this native American berry may also promote gastrointestinal and oral health, prevent the formation of kidney stones, lower LDL and raise HDL (good) cholesterol, aid in recovery from stroke, and even help prevent cancer.

Fresh cranberries, which contain the highest levels of beneficial nutrients, are at their peak from October through December, just in time to add their festive hue, tart tangy flavor and numerous health protective effects to your holiday meals. When cranberries’ short fresh season is past, rely on cranberry juice and dried or frozen cranberries to help make every day throughout the year a holiday from disease.

Cranberries, Wikipedia


Tagged as: , , ,

4 Responses »

  1. This weekend I want to cook something special for my family.
    Searching on the web I found your blog and I chosed this recipe. 😉

    This Roasted Cranberry Sauce Recipe sounds and looks delicious.

    Thanks!

  2. Somehow this tasted way too salty to me. Is 1 tsp. salt a typo? Just wondering…

  3. Marilyn, sorry to hear this – too salty is not pleasant. I’ve always used the 1 tsp and it’s been fine. I checked the original recipe again in Saveur magazine and it calls for 1 t salt for 4 – 5 cups or 16 oz of cranberries so the measure is correct. But, cutting it down to 1/2 tsp would be fine. I say use as little salt as you can get away with in almost anything you cook.

  4. Yay! Today is Canadian Thanksgiving and I am making a feast for 10. For the second year in a row I am making this delicious sauce to pair with another favourite raw cranberry sauce; the two present beautifully side-by-side, and they offer a crazy choice each time the dish comes around. B.T.W., for me it’s the perfect amount of salt, but I agree we should all lean towards a little less as a general habit.