I love roasting food. I think you guys know that! I’ve roasted Acorn Squash with Black Grapes and Cardamom Persimmons, carrots, chickpeas (two ways), potatoes, sweet potatoes, tomatoes, lentils, even strawberries.
The other day when I was roasting the black grapes they reminded me of cranberries. So, it got me thinking about roasting some cranberries, something I’ve never done before. Now, I’ve made many different cranberry sauces: with cherries and red onions, with vanilla & cardamom, cranberry relish, and a few others.
This Roasted Cranberry Sauce is by far the easiest one I’ve ever made! Heck, you could even mix it up, throw it in a Tupperware, and take it uncooked to your potluck Thanksgiving. Throw it in a baking dish, a few minutes in the oven, and you’ve got a beautiful easy contribution to T-day!
This would be fabulous served as a simple condiment on the Thanksgiving table. Serve it over cream cheese, Brie, or goat cheese with some crackers as an appetizer. Or, make sandwiches with turkey, roasted cranberry sauce, some greens, and a nice slice of cheese. Drizzle a bit over vanilla ice cream for dessert. I’m going to have some on my English muffin for breakfast.
You can gussy it up however you like. This simple version is so good, lightly sweet, lightly tart. But, if you want to throw in a splash of bourbon and cardamom, or toss in a big bunch of fresh herbs and a splash of balsamic vinegar, or exchange the water for fresh orange juice, or throw in some juniper berries and a splash of gin, heck, take it towards the Mexican flavors by adding some spicy chiles, cumin, and chili powder. I mean, you could totally do all those yummy things, but the nice thing is that you don’t have to. This is simple goodness, not only in the preparation, but in the flavor.
- 4 cups (12 ounce bag) of fresh cranberries
- ½ cup sugar
- zest and juice of a lime
- ½ cup water
- 2 sprigs fresh rosemary
- Preheat oven to 425° F. Wash and pick over cranberries, making sure there's no stems, foreign material, or shriveled berries.
- In a large shallow pan, like a 13x9-inch pan, mix all ingredients. Roast 15-20 minutes.
- Garnish with additional fresh rosemary if desired. Serve warm, or refrigerate and serve cold. Sauce can be frozen and thawed for later serving as well.