Cranberries out of the Bag – Part 2 – Roasted Cranberry Sauce

November 5th, 2009 / Comments 1

My third experiment was inspired by the success of the spicy cranberry sauce.

Interior variations 02 Cranberries out of the Bag   Part 2   Roasted Cranberry Sauce

I wanted to create an even more complex sauce with better color and texture. Roasting rather than boiling the cranberries would intensify the color and flavor of the finished sauce. After some tweaking I created a savory sauce with a spicy note. Here’s how I did it.

Roasted Cranberry Sauce

I sorted, washed and drained one bag of fresh cranberries and then combined the berries with the zest of one lemon, one cup of sugar, two tablespoons of olive oil, one teaspoon of kosher salt, one seeded and diced jalapeno pepper and the crushed seeds from four cardamom pods.

I transferred the mixture to a baking sheet lined with parchment paper. After baking for ten minutes in a 450 degree oven, the cranberries released their juice and were ready to be transferred to a bowl. To finish the sauce I stirred in the juice of half an orange and two tablespoons of Marsala wine. I let this sauce sit for an hour before serving so that the flavors could meld.

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Roasted Cranberry Sauce

  • 1  bag fresh cranberries
  • zest of one lemon
  • 1 c sugar
  • 2 T olive oil
  • 1 t kosher salt
  • 1 jalapeno pepper
  • 4 cardamom pods
  • 1 orange
  • 2 T Marsala wine
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